PHYSICAL AND CHEMICAL ANALYSIS OF TURMERIC POWDER AND RED CHILLI POWDER (STRAIGHT SPICES)

Abstract

This thesis report focuses on the quality testing of red chilli and turmeric in the Quality Assurance (QA) department of a spice manufacturing company. The objective of this study is to evaluate the quality control measures in place for these spices and to identify any areas for improvement. The study consists of a literature review on quality testing methods for spices, an analysis of the company's current quality control measures, and a comparison of the results obtained from different testing methods. The study concludes that the current quality control measures are effective in ensuring the quality of the spices, but there is scope for improvement in terms of standardizing the testing methods and increasing the frequency of testing. Overall, this study provides valuable insights into the quality testing of spices and makes recommendations for enhancing the quality control measures in the QA department. Spices have been associated with India since time immemorial. India, the “home of spices' ' is the largest producer, consumer and exporter of spices. India alone accounts for 70% of the world’s spice production. As per the UN Food & Agriculture Organization, the country produced 1,525,000 metric tons of spice in 2011. According to the Spice board, as many as 52 different species of spices are grown in India. The Indian Spice Board’s (ISB) spice definition goes as “in various forms; fresh, ripe, dried, broken, powdered, etc. that contributes aroma, taste, flavor, color and pungency to food.” Spices are obtained from different parts of the plant like leaves, stem, bark, fruits, flower, and seeds. Apart from imparting flavor, spices are also used as flavor disguisers to mask off flavors, as antioxidants, antimicrobials and as a preservation aid. Spices have also been reported to impart medicinal and physiological benefits. The flavor compounds of spices are trapped in the essential oils present in them, also known as oleoresins. Flavors are imparted by a combination of different components like terpenes, alcohols, phenols, esters, resins, alkaloids, organic acids and sulfur compounds. Along with flavor compounds, spices also contain proteins, carbohydrates, fiber, minerals and tannins or polyphenols. In the case of spices, quality can be defined as “fit for the purpose intended”. ISO 9000 has defined quality control as “A part of quality management focused on fulfilling quality requirements". Quality control operations refer to the precautionary steps used to regulate the finished product by some standard. The focus should be on the major quality requirements of spice and the quality control activities associated with the same. Spices and condiments are added to foods in small amounts but they make important contribution to the sensory qualities due to presence of volatile and v fixed oils. Apart from all these, consumption of spice provides infinite health benefits. In this study, the physical and chemical analysis of Red Chili and Turmeric was reported. It is done for detection of food adulterants in chilli powder and turmeric powder. Various samples of the above-mentioned spices were tested to determine the adulteration levels and the qualitative difference between them. The tests were carried out by chemical analysis and visual inspection in above mentioned products. Visual analysis is performed by using various parameters like colour, mold contamination, damaged matter, broken matter, rodent contamination, sieve size, etc. Chemical analysis is performed by some specific tests like moisture determination, Total ash determination Acid insoluble ash, crude fiber, non – volatile ether extract, colour value, etc.