Quality Assessment of Processed Curcuma Longa (Turmeric) Powder for Microbial Contamination and Physico-Chemical Properties

Abstract

The present study was designed to assess the quality of turmeric powder procured from retail markets of Tamil Nadu state, India. Turmeric powder is widely used in Indian cuisines; therefore their compliance with the Food Safety Standards Authority of India (FSSAI) specification is important. The physico-chemical properties like moisture content, ash content and bulk density were analysed. The sensory characteristics like colour, flavour, taste, texture and overall acceptability were analysed. Adulterants like metanil yellow and saw dust were analysed. The microbial flora of the samples was determined for some specific organisms like Salmonella species, E. coli and fungus (yeast and mould). There were slight variations in the physico-chemical properties among the samples but it was within the recommended levels of the FSSAI standard. Sensory characteristics of the samples were scored with 8 in the hedonic scale for the overall acceptability. Adulterants (metanil yellow and saw dust) were absent in the samples. Though Salmonella species, E. coli were absent, fungal (yeast and mould) contamination was detected which is not recommended by the FSSAI. Therefore it is concluded that except the microbial contamination, the sample complied with the FSSAI specifications.