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M. B. A. GLóRIA, R. G. Junqueira, M. L. A. Bambirra, and A. R. Mata. Departamento de Alimentos, Universidade Federal de Minas Gerais, R. Zilah Correa Araujo 416 B. Ouro Preto, Belo Horizonte, MG, 31310450, Brazil

Turmeric (Curcuma longa L.) is a rhizome valued recently due to its properties as a colorant, flavoring and nutraceutical. The production of turmeric has increased in Brazil, however information on turmeric processing is scarce. The purpose of this work was to investigate the influence of processing on the yield and quality of ground turmeric with respect to curcuminoid pigments, color characteristics, flavor components and stability during storage. Samples were processed with or without peeling, cooked or not by autoclave or by immersion in water or in an alkaline media; sliced; dehydrated, ground; and sieved. Yields ranged from 9,84 to 14,51 g of sieved powder per 100 g of rhizome with moisture content varying from 8,84 to 9,86 g/100 g. Peeling of the rhizomes was time consuming and caused 30% loss of mass. However, the powder obtained had higher intensity of yellow and red compared to samples that were not peeled. By cooking the rhizome, there was a reduction in dehydration time and the powder obtained had a lower moisture content, higher level of curcuminoid pigments and higher luminosity and intensity of yellow and red compared to samples which had not been cooked. Cooking by immersion provided a better quality powder compared to autoclave. Cooking in alkaline media resulted in a product with lower pigment content, but higher intensity of yellow. During storage of ground turmeric for 60 days, there was no significant change in pigment content and color characteristics. GC-MS of SPME headspace volatiles, indicated the presence of zingiberene, ar-turmerone, ar-curcumene, sabinene, 1,8-cineol, pinene and beta-sesquiphellandrene. Processing and storage also affected profile and levels of flavor components of turmeric.