 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Preparation of Curcuminoid Powder from Turmeric Root (Curcuma longa Linn) for Food Ingredient Use) ผู้เขียน: นางวิภา สุโรจนะเมธากุล , นางสาวประจงเวท สาตมาลี, นางจันทร์เพ็ญ แสงประกาย ,  Dalad Siliwan, Ladda Wattanasiritham สื่อสิ่งพิมพ์:pdf AbstractThe tumeric (Curcuma longa Linn) Chan variety possessed higher curcuminoid than the Dang- Siam variety. The result showed that the extracting solvent could significantly alter the curcuminoid as well as the total polyphenol content of the turmeric extract. Recommended conditions for curcuminoid extract from turmeric were: ethanol, solid:liquid ratio 1:50, at 70?C for 2 hr. Preparation of curcuminoid powder from turmeric extract was performed by entrapment of the natural turmeric compound “curcuminoid” with a polysaccharide, carboxymethyl cellulose, as a complex formation and mixed with maltodextrin, prior to drying. The curcuminoid content in the powder affected the product’s qualities such as color, total phenolic compounds and antioxidant properties. Sensory evaluation of the products, in the form of turmeric tea, revealed that powder containing a level of curcuminoid of 411.28?g/g had the highest acceptance score. It also exhibited high water solubility (15g/100 ml). The total phenolic content and antioxidant capability of the product with the highest acceptance score was 13.27 as mg GAE/g and 14.46 as mg BHAE/g, respectively. The powder had a total plate count of yeast and mold <10 cfu/g and no pathogenic microorganisms were found. Storage of the powder in an aluminum foil bag at room temperature for four months only slightly changed the curcuminoid content, indicating the high stability of the product. Hence, curcuminoid powder could be used as a food ingredient for various health-drink products. |