Evaluation of Proximate Composition of Powdered Turmeric Rhizomes and Effect of Turmeric Rhizome's Extracts on Sensory Attributes of Cookies

Abstract: Turmeric (Curcuma longa) is a medicinal plant that botanically belongs to Zingiberacea family. Turmeric not only have antioxidant potential, it can also be used for the treatment of many health disorders e.g. dysmenorrhoea, asthma, psoriasis, cardiovascular diseases, eczema, hepatic, arthritis and digestive disorders. Objective: To evaluate the proximate composition of powdered turmeric rhizomes and effect of turmeric rhizome's extracts on sensory attributes of cookies. Methods: Study was conducted at FAHS, University Institute of Diet and Nutritional Sciences, The University of Lahore. Turmeric rhizomes were procured from local market and sample was selected through simple random sampling technique, data were collected with sensory analysis performa. Statistix 8.1 was used for data analysis. Results: The results of proximate analysis of powdered turmeric rhizomesshowed that it contains 9.08 ± 0.7%moisture, 6.94±0.02%crude fat, 9.35±0.04% crude protein, 4.71±0.3% crude ber, 2.79±0.15% ash content and 67.13±1%NFE.Ethanolic extracts of turmeric rhizomes showed maximum values of TPC, TFC, DPPH and FRAP essay as compared to N-hexane and water extracts of turmeric rhizomes. C2 cookies containing 1.0 % ethanolic turmeric rhizome's extracts were more liked by sensory panelists. Conclusions: Turmeric rhizomes contain good proximate composition. Turmeric rhizome's extracts have h i g h e r a n t i o x i d a n t activity and addition of turmeric rhizome's extracts into cookies increased sensory and nutritional composition, quality of cookies. Key words: Curcuma longa L., Antioxidant, Curcumin, Nutritional, Proximate analysis, Sensory evaluation.