Sensory and antioxidant evaluation of functional drinks based on Cardamom rhizomes (Amomum cardamomum willd.)

H Winarsi,A Roselina,I Nuraeni,Andreas A

doi:10.26656/fr.2017.4(6).265

Abstract

The study aimed to obtain a functional drink formula from the cardamom rhizomes (FdCarrhi) in terms of total phenol content and its vitamin C. A total of five formulations of drinks containing cardamom rhizomes and other spices have been made by boiling all ingredients and leaving excess liquid reaching 30-35%. Sensory tests performed include color, taste, flavor, spiciness, aftertaste, and warm sensation. The panelists consisted of 55 people who were not trained, on a 1-5 hedonic scale; dislike extremely to like extremely. The total phenol, vitamin C, protein, fat, ash, water and carbohydrates of the preferred formula have been determined. The selected formula drink composed of 2.12% cardamom rhizomes, various spices, and water. The color, taste, flavor, spiciness, and aftertaste ranged from like-moderately to like-extremely, while warm-sensation ranged from neutral to like-moderately. The content of total phenols was 498.8 ppm and vitamin C is 36 mg/100 g. Fd-Carrhi rich in antioxidants.

Highlights

The high incidence of degenerative diseases encourages people to take an effort of prevention
That statement was supported by the finding of Winarsi et al (2016a) that extract cardamom rhizome contains 324.51 mg/g flavonoids, 0.73 mg/g vitamin C, and 0.22 mL/g the essential oil, which has a higher level than in the leaves and stems cardamom
The cardamom chip rhizome (CCR) was stored in plastic boxes with tight lids, until the production of formula drinks (Winarsi et al, 2015 with modifications)

Summary

Introduction

The high incidence of degenerative diseases encourages people to take an effort of prevention. There are many beverages products based on rhizomes with rich antioxidants in the market such as turmeric-tamarind, ginger, Curcuma, beverages, and others. These products are known as herb beverages which are believed to have the capability to improve health, but still less supported by scientific evidence. According to Winarsi et al (2014a), Cardamom leaves contains flavonoids as amount 129 mg/g and have been formulated as functional drinks. It is believed can improve antioxidant status, lipid profile, and immune status for people with diabetes. Winarsi et al (2014a) mentioned that the cardamom rhizome has proven to erode levels of LDL-ox and lower the total cholesterol in atherosclerosis rats, even could improve antioxidant and immune status (Winarsi et al, 2016b)

Objectives

Methods

Results