Table 3.
Effect of turmeric and autoclave on color of meal storage days
| Treatments | Storage days | ||||||
|---|---|---|---|---|---|---|---|
| 0 | 15 | 30 | 45 | 60 | 75 | 90 | |
| 1 | 8.0 | Spoiled | – | – | – | – | – |
| 2 | 8.2 | Spoiled | – | – | – | – | – |
| 3 | 8.5 | NT | – | – | – | – | – |
| 4 | 8.0 | 8.4 | Spoiled | Spoiled | – | – | – |
| 5 | 8.2 | 8.2 | 8.0 | 7.6 | – | – | – |
| 6 | 7.8 | 7.8 | 7.6 | 7.1 | 7.1 | 6.7 | 6.7 |
| 7 | 7.6 | 7.5 | 7.5 | 7.2 | 6.9 | 6.6 | 6.3 |
| 8 | 7.3 | 6.6 | 6.6 | 6.2 | 6.0 | 57 | 5.7 |
Key: 1. Control; 2. One percent turmeric oil (n-hexane); 3. Two percent turmeric oil; 4. One tenth percent sodium benzoate; 5. One tenth percent sodium benzoate + 1 % turmeric oil; 6. One percent turmeric oil + Autoclaved at 121 °C for 05 min at 121 °C for 05 min; 7. Two percent turmeric oil + Autoclaved at 121 °C for 05 min