Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy.

This article focuses on the development and evaluation of turmeric (Curcuma longa L.) rhizome candy as a shelf-stable, nutraceutical confectionery product. The study investigated the effects of blanching (thermal processing) and citric acid pre-treatments on the chemical, bioactive, sensory, textural, optical, and microbial stability of the candy over 90 days of storage. Results showed that blanching combined with 2% citric acid (treatment T4: blanching for 20 minutes plus citric acid) yielded the best sensory acceptability, texture, and color retention, while bioactive compounds such as curcumin, vitamin C, and total phenols were well retained across all treatments during storage. The candy exhibited no significant microbial growth up to 90 days, attributed to curcumin’s antimicrobial properties and high sugar content, indicating good shelf stability. These findings provide useful insights for food producers aiming to create turmeric-based confectionery with preserved medicinal properties and consumer appeal.