Published Paper Details:

The objective of the study was to prepare ready to serve healthy pickle using turmeric which could be used by all age group of people. Turmeric tuber, ginger and lemon were used for the production and masala items were processed for the preparation of the turmeric tuber pickle. Sensory properties, pigment analysis, nutritional composition, physio-chemical properties, cost calculation ,packaging and labeling of the turmeric tuber pickle of the selected variation sample was discussed. From the curcumin pigment analysis conclusion among three selected variation sample of turmeric tuber pickle best sample was boiled turmeric tuber pickle and thus taken for packaging and labeling processes. Sensory score showed that appearance ranges from 4 to 4.7 ,colour ranges from 3.7 to 4.7, taste ranges from 3.6 to 4.8, texture ranges from 3.5 to 4.6, overall acceptance ranges from 3.6 to 4.8 respectively. However, all the sample were accepted but the preferred was variation 3 by the panellist members. Finding shows that pigment analysis done was safe for human consumption and acceptable pickle can be produced using boiled sample of variation 3. Thus result obtained shows the feasibility of producing quality and nutritive rich turmeric tuber pickle from boiled sample of variation 3.