EXTRACTION OF DEODORIZED TURMERIC POWDER AND THEIR UTILIZATION IN STICK NOODLES FOR COLOR STABILITY, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL PROPERTY

Abstract

The present study aimed to evaluate different deodorized turmeric powder extraction by hydrodistillation method using three apparatus like soxhlet, clevenger and rotary evaporator and their application in stick noodles. The powders derived from each method were incorporated into noodles at deodorized turmeric powder -to-water ratio of 1:5, 1.5:5, and 2:5 (g/ml), replacing the water to be added during stick noodle preparation and their functional, technological, and economic properties of noodles were assessed. The results revealed that soxhlet apparatus was the most efficient, yielding the highest antioxidant potential, showing radical scavenging activity of (62–73%), followed by rotary evaporator, and clevenger apparatus. Noodles incorporated with, extract obtained from soxhlet apparatus, particularly at the 2:5 ratio, demonstrated the most stable yellow coloration, strong radical scavenging capacity, and the highest antimicrobial activity against Escherichia coli (up to 10.67 mm inhibition zone). Although functional activity declined after incorporation into noodles due to processing effects, deodorized turmeric powder obtained from soxhlet apparatus retained superior properties. Technological evaluation showed that deodorized turmeric powder extract addition slightly increased cooking loss and cooking time but enhanced water absorption capacity and texture. Cost analysis indicated that deodorized turmeric extract incorporated noodles were economically feasible (NRs. 34.81/100 g). Overall, soxhlet apparatus extraction proved the most effective for deodorized turmeric powder recovery, and its application in stick noodles significantly color stability, radical scavenging activity and microbial safety, highlighting the potential of deodorized turmeric powder extract incorporation in noodle making.