Demonstrates how adding CMC and lemon extract affects the properties of white turmeric juice, suggesting enhanced flavor and health benefits.
Key Points
To investigate how carboxymethyl cellulose and lemon extract influence the physical, chemical properties, and preference levels of white turmeric juice.
Preparation of white turmeric rhizome through sorting, peeling, washing, grating, and pressing.
Mixing white turmeric extract with varying amounts of CMC and lemon extract.
Cooking the mixture for 5 minutes.
Statistical analysis using ANOVA and DMRT.
Evaluation of physical and chemical properties including antioxidant activity, total phenol content, and pH.
The best formulation comprised 0.75 g of CMC and 7.5 ml of lemon extract, achieving a preference score of 3.72.
The antioxidant activity reached 17.52% RSA.
The pH of the optimized formulation was 3.37, and total phenol content was 0.35 mg GAE/g.