Physical and Chemical Properties of Turmeric Herbal Drink Beads Produced by Reverse Spherification
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Abstract
This study aimed to investigate the optimal conditions for producing turmeric-herbal drink beads using reverse spherification and to examine the physical properties and antioxidant activity of beads containing different concentrations of turmeric juice at four levels (0%, 5%, 10%, and 15%). Soaking was performed in calcium lactate at two different concentrations (1 g/100 g and 1.2 g/100 g) for 10 and 15 min. Results showed that soaking in 1.2 g/100 g of calcium lactate solution for 15 min yielded the highest bead hardness (0.808±0.052 N) with the lowest swelling capacity, suggesting greater bead strength and thicker bead walls. The aspect ratio (long axis: short axis) of the beads was similar among all treatments, which ranged from 1.19 to 1.25. When the herbal beads with varying turmeric concentrations were analyzed for antioxidant activity using the FRAP and ABTS assays, it was found that increasing turmeric content significantly enhanced the antioxidant activity of the beads (p<0.05). This study demonstrates that turmeric juice may offer potential health benefits to consumers. Therefore, these turmeric beads can be applied in the functional food and beverage industry.
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