Comparative Analysis of Physical and Chemical Quality Parameters of Turmeric Varieties Subjected to Different Blanching Methods

Comparative Analysis of Physical and Chemical Quality Parameters of Turmeric Varieties Subjected to Different Blanching Methods

Turmeric (Curcuma longa Linn.) is widely recognized for its medicinal properties; however, the potential of Nepalese turmeric varieties, specifically Kapurkot Haledo 1 (KK1), Kapurkot Haledo-2 (KK2), and Sugandha, remains underexplored, particularly in relation to their processing outcomes and quali...

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Bibliographic Details
Main Authors: Bijay Lamsal, Pratistha Adhikari, Shree Neupane, Rijwan Sai, Himanchal Adhikari, Sanjay Kandel, Aayush Pokhrel
Format: Article
Language:English
Published: Hasan Eleroğlu 2025-04-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
turmeric varieties
chemical composition
blanching
curcumin
turmeric color
Online Access:https://agrifoodscience.com/index.php/TURJAF/article/view/7431
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