Turmeric Concentration Research Articles

Bio-process optimization for developing a turmeric (Curcuma longa Linn.) beverage fermented with functional lactic acid starter cultures

Turmeric, scientifically known as Curcuma longa, is a herbaceous plant characterized by its rhizomatous nature with remarkable chemical composition and biologically active compounds. Lactic acid bacteria (LAB) have been observed to break down complex polyphenols into simpler, more bioactive compounds through fermentation. The success of the fermentation process relies on various factors to achieve the desired end product. This study's main goal was to assess the feasibility of using turmeric as a fermentable substrate for LAB, with the intention of creating a non-dairy fermented beverage. The investigation delved into the impact of several fermentation parameters, namely Fermentation Temperature, pH (Lemon juice concentration), Inoculum concentration, and Substrate concentration (Turmeric concentration), on the phytochemical and antioxidant properties of the lactic acid-fermented turmeric beverage (FTB). Statistical analysis revealed that a quadratic polynomial model could effectively illustrate how these fermentation parameters influenced the beverage's phytochemical and antioxidant qualities. Visualization through response surface plots revealed that these independent variables significantly influenced the beverage's total phenolic content, total flavonoid content, and antioxidant properties. Optimal fermentation conditions were identified to yield the highest levels of phenolic, flavonoid, and antioxidant content. These conditions included a Fermentation Temperature of 37.45 °C, a pH of 5.62, an Inoculum concentration of 5.12%v/v, and a Substrate (turmeric) concentration of 2.28%w/v. Under these precise conditions, experimental results closely aligned with predicted values for total phenolic content (57.46mg/100 ml), total flavonoid content (51.48mg/100 ml), and total antioxidant activity (72.24%). The overall acceptability of the fermented turmeric beverage reached a high 98.10%. Notably, the FTB exhibited significantly improved attributes such as astringency, flavor, taste, and overall acceptability when compared to the non-fermented turmeric beverage (NFTB), with statistical significance (P < 0.05).

Turmeric extract-mediated biogenic synthesis of Ag@SeO2 magnetic nanoparticles: characterization, optimization, antibacterial and antioxidant activities.

This study bio-synthesized Ag@SeO2 bmNPs successfully, using turmeric ethanol extract, and characterized them using various techniques. The FT-IR analysis reveals the involvement of these plant-derived compounds, especially phenolics, in the reduction process by acting as electron donors and stabilizing/capping agents. Zeta potential analysis showed a slight negative surface charge for the stability of Ag@SeO2 NPs, where TEM revealed spherical nanoparticles with an average size of 20 nm. The XRD confirmed crystallinity and a core-shell structure, and EDX identified elements consistent with Ag@SeO2 and a 3 : 1 Ag/Se atomic ratio. Further, SEM supported the spherical shape and uniform size. These findings highlight the successful biosynthesis of Ag@SeO2 bmNPs with promising properties for diverse applications. Moreover, the Box-Behnken design (BBD) and artificial neural network (ANN) model were engaged to optimize Ag@SeO2 bmNP biosynthesis. BBD identified significant influences of pH, bioconversion temperature, time, and turmeric concentration on bmNP yield, with adjusted R2 and predictive R2 being 0.9075 and 0.8829, respectively. However, its limitations were revealed by a significant lack of fit. ANN modeling with a 3-5-7-1 topology showed superior predictive accuracy and identified optimal conditions for maximizing yield (pH 9.83, 51.7 °C, 1.0 h, 3.71 mg mL-1 turmeric). Validation experiments confirmed the model's reliability. Turmeric extract exhibited significantly higher amounts of phenolics, and flavonoids compared to the bmNPs, suggesting its potential for strong antioxidant activity. Both turmeric extract and bmNPs displayed antioxidant activity in ABTS and DPPH assays, with turmeric extract being the most potent due to its curcuminoid content. The potential activity of Ag@SeO2 bmNPs against S. aureus, K. pneumonia, E. coli, and B. cereus was investigated, with inhibition zones ranging from 22 to 32 mm. The MIC values of tested NPs towards pathogenic bacteria ranged from 165.625 and 331.25 μg mL-1.

Physicochemical characteristics of kombucha based on various concentration of white turmeric (Curcuma zedoaria (Berg.) Roscoe)

Currently, kombucha can not only be made from tea but also other substrates such as fruit, vegetables, herbs and spices. This research presented the usage of white turmeric with various concentrations as kombucha substrate to enhance the bioactivity of white turmeric. The study used a Randomized Block Design (RBD) with one factor of white turmeric concentration (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) with three replications each. White turmeric powder was made into drinks with determined concentrations, then fermented into kombucha by SCOBY culture at room temperature for 12 days. Physicochemical characteristics such as acidity content (pH), total sugars, total phenolics, and antioxidant activity was analyzed along with identification of bioactive compounds. The data obtained was analyzed statistically using ANOVA (Analysis of Variance) and Fisher's LSD (Least Significance Different) test at p < 0.05. The best treatment was determined with Zeleny's method. Research showed that kombucha fermentation changed pH, decreased total sugar content, enhanced total phenolic content, and improved antioxidant activity also increased bioactive compounds of white turmeric. The best results were obtained in kombucha with 0.8% (w/v) white turmeric concentration with the characteristics as follows: pH of 3.52 ± 0.02, total sugar content of 3.34% ± 0.08%, total phenol content of 174.20 ± 0.83 mg GAE/ml, and antioxidant activity IC50 of 113.07 ± 1.54 ppm.

Fermentation, functional analysis and biological activities of turmeric kombucha.

Kombucha is a popular fermented drink with therapeutic benefits. The purpose of this study was to examine the fermentation of turmeric-infused kombucha and evaluate its biological activities and functional properties. The study of pH dynamics during fermentation found that turmeric kombucha has a lesser pH decrease than standard kombucha, with the lowest pH of 3.1 was observed in 0.1% turmeric kombucha and the maximum pH of 3.8 was found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. GC-MS analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols, and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range of 0.2 - 0.8 mg GAE/mL. Increasing turmeric concentrations increased the antioxidant, cytotoxic, and antibacterial activity of kombucha analogues, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 mm and 15.6 mm against S. aureus and E. coli, respectively) observed at 1% turmeric. The fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and in vivo studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health. This article is protected by copyright. All rights reserved.

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An experiment was carried out to assess the optimum turmeric concentration and ideal mating ratios for Japanese quails (Coturnix coturnix japonica) for production performance of fertile eggs and hatchability. A total of 162 ten weeks old females and 27 males were assigned in the study. They were fed on a commercial layer quail diet containing approximately 18 % crude protein and 3000 kcal of metabolizable energy (ME)/kg and reared for 12 weeks in three mating ratios: 1:4, 1:6 and 1:8. (male: female), each replicated three times. A total of 540 selected hatching eggs per batch of incubation were collected and less than 7 days stored, then were incubated for hatching performance. Percentage of average egg production (AEP-%), feed intake (FI-g), feed conversion ratio (FCR), egg weight (EW-g), egg mass (EM-g/bird) and hatching performance were determined. It was observed that FI were the only performance production affected significantly (P&lt;0.001) by feeding a commercial diet mixed with liquid turmeric. Mating ratios influence FI and FCR (P&lt;0.001). Most hatching performances were affected by turmeric and sex ratios, except dead in-shell and normal quail chicks. The values of AEP (87.16%) and EM (8.42 g/bird/d) were the highest performance with 10 g/kg of turmeric. The ratio of 1:4 was the best mating ratio for local quail breed with highest records of all hatching performances significantly.

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage.

Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality.

Determination of Tumeric Potential for the Stabilization of Specific Mineral Elements in Two Sokoto Tomato Types

The purpose of this work was to assess the effect of turmeric on concentrations of selected mineral elements resent in two tomato types from Sokoto state, Nigeria. Healthy, ripe and firm tomato brought from Sokoto, was selected, cleaned for this study. 5%, 10% and 25% by were dissolved in respective 5g, 10g and 25g neem extracts in 9.5, 9.0 and 7.5 liters of distilled water respectively to preserve tomatoes. The experiment was laid in completely randomized design. And elements, Na, K, Ca, Mg, and P were determined in the tomatoes after the experiment using atomic absorption spectroscopy. When Daneka tomato was observed, 2.0 to 2.5 (ppm), 3.2 to 3.7 (ppm), 2.2 to 2.6 (ppm), 0.42 to 0.46 (ppm), and 0.4510 to 0.4800 (ppm) are the respective concentrations revealed under turmeric storage method for Na, K, C, Mg, and P. The protection of concentration of different elements is dependent on the concentration of the turmeric applied in the preservation methods. 3.5 to 3.8 (ppm), 2.7 to 2.9 (ppm), 1.4 to 1.8 (ppm), 0.45 to 0.49 (ppm), and 1.2 to 1.9 (ppm) are the ranges of elements compositions of UTC tomatoes after storage under turmeric, for Na, K, Ca, Mg, and P respectively. At the end, the study has indicated, a raising concentration of elements in the all the tomato types depending on the rising turmeric concentration. Impliedly, the turmeric indicates a potential to preserve a typical quality parameter of tomatoes, that is concentration of elements at p &lt; 0.05 significant level.&#x0D;

The Effect of Using Turmeric as a Marinating Material on the Quality of Smoked Scad Fish (Decapterus macrosoma)

This study aims to determine the effect of using turmeric as a marinade on sensory values, TVB and proximate composition of smoked flying fish. The experimental design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 3 replications each, the treatments were A (control or 0% turmeric concentration), B (5% turmeric concentration), C ( turmeric concentration 10%) and D (turmeric concentration 15%). Data were analyzed using the analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at the 95% level of confidence. Parameters observed were sensory analysis (appearance, smell, taste and texture), total volatile base (TVB) and proximate analysis (moisture content and protein content). The results of the study using turmeric as a marinade for smoked flying fish were significantly different in terms of appearance and taste (P&lt;0.05), but the smell and texture were not significantly different (P&gt;0.05). The selected treatment was treatment D (turmeric concentration 15%) with the average values of appearance, smell, taste and texture of 8.8, 7.8, 8.2 and 8.0 respectively. The use of turmeric in smoked flying fish did not have a significantly different effect on TVB, protein and water content (P&gt;0.05). The TVB value of treatment D (selected treatment with 15% turmeric concentration) was 4.48 mg N/100 g which had a lower TVB value compared to smoked flying fish treatment A (control or 0% turmeric concentration) namely 9.80 mg N/ 100 gr and still suitable for consumption with a TVB value of 4.48 mg N/100 g. The water content value of smoked flying fish treatment D, namely 51.77%, had a lower water content value compared to treatment A, which was 52.32%, while the protein content showed that treatment D, which was 41.15%, had a higher protein content value than treatment A is 40.23%.

Effect of a turmeric-based fertilizer on tomato production at green-house level

Inorganic fertilizers have impacts on the availability of nutrients and the content of organic matter in the soil, as well as on its native microbiota. A turmeric fertilizer (TF) with added food residues and wood ashes was developed to evaluate its effects on tomato production and crop soil properties. The TF was prepared by emulsion technology using three turmeric concentrations expressed as 1.0, 2.5 and 3.0 % w/v; it was characterized according to its rheological (apparent viscosity, consistency and flow behavior indexes) and physical (z-average droplet size) characteristics. Nitrogen, phosphorus and potassium (NPK) levels and moisture-holding capacity were measured in crop soil. Colour, soluble solid content, acidity, diameter and the number of tomatoes were evaluated. The photosynthetic index of the leaves of tomato plants was determined. It was observed that when turmeric concentration increased (&gt; 1.0 % w/v), the droplet size decreased enhancing the physical stability of TF. NPK levels and moisture-holding capacity of the soil improved, especially with turmeric concentrations &gt; 1.0% w/v. Positive effects on the tomato fruit properties (soluble solid content, acidity, diameter and tomato number) and photosynthetic index of tomato plant leaves were observed with turmeric concentrations of 2.5 and 3.0 % w/v. The TF positively influenced the crop soil and the metabolic process of the tomato plants, and the characteristics of its fruits.

Formulation and Evaluation of a Turmeric Kombucha Facial Toner with Potential as an Anti-Acne Agent

Propionibacterium acnes is one of the gram-positive bacteria that causes acne. Many acne treatments use synthetic drugs that have side effects. One alternative for treatment is using fermented products such as kombucha. The potential of kombucha as an anti-acne can be increased by adding turmeric during the fermentation process. The product is Turmeric Kombucha, which will be applied to the skin. The cosmetic dosage form developed is Facial Toner. The research to be carried out aims to formulate and test the activity of turmeric kombucha facial toner preparations against P.acnes bacteria. The novelties of this research include increasing the anti-acne activity of Turmeric Kombucha and the addition of Turmeric Kombucha as an active ingredient in facial toner preparations that meet the evaluation requirements, activity tests, and stability tests. The stages of the method started with Turmeric Kombucha fermentation with variations in turmeric concentration and fermentation time. The fermentation results will be tested for antibacterial activity using the paper disc diffusion method. Turmeric Kombucha, which has the highest activity, is then used as an active substance in facial toner preparations, which will be evaluated and tested for stability. The results of the evaluation of facial toner preparations, all formulas meet the requirements for organoleptic, pH, and viscosity tests. The stability test results for facial toner preparations show that F3 is a stable formula at room temperature storage and extreme temperatures. Based on the results of the irritation test, kombucha turmeric facial toner did not irritate. The antibacterial test results showed that all formulas could inhibit P.acnes bacteria with F3 as the formula with the most effective inhibition diameter of 7.33 ± 0.57 mm, then F1 and F4 6.33 ± 0.57 mm, and F2 6 ± 0 mm. This study concludes that fermented turmeric kombucha can be formulated as an anti-acne facial toner.&#x0D; Keywords: paper disc diffusion, Propionibacterium acnes, facial toner, Turmeric Kombucha

Physicochemical and microbiological characteristics of kombucha based on various concentration of Javanese turmeric (Curcumaxanthorrhiza)

This research proposed the usage of Javanese turmeric with various concentration as kombucha substrate to enhance Javanese turmeric bioactivity. The study used Randomized Block Design (RBD) with one factor of Javanese turmeric concentration (0.2%, 0.4%, 0.6%, 0.8%, 1%) with three replicates each. Javanese turmeric powder was made into solutions with determined concentrations, then fermented into kombucha (a beverage known for its health benefits) by SCOBY culture at room temperature for 12 days. Its physicochemical (pH, total titratable acid, total phenolic content, antioxidant activity) and microbiological characteristics was analyzed along with bioactive compound identification. Data was statistically analyzed with ANOVA (Analysis of Variance) and Fisher's exact test at p < 0.05. The best treatment was determined with Multiple Attribute Decision Making (MADM) method. Based on the analysis conducted, it is concluded that kombucha fermentation changed Javanese turmeric total microbial cells, pH, and total titratable acids as well as enhanced total phenolic content, improved antioxidant activity, and increased bioactive compounds. The best properties were found on kombucha with 0.4% (w/v) Javanese turmeric with the characteristics as follows: pH of 3.45 ± 0.02, total titratable acid of 0.21 ± 0.02%, total phenolic content of 89.852 ± 1.45 mgGAE/mL, antioxidant IC50 of 164.65 ± 6.01 ppm, and microbial content of 1.45 x 108 cfu/mL.

The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

Milkfish (Chanos chanos) crackers are Indonesian snacks made from fish, which are quite popular among communities. Indonesia has many spices that can be used as food additives, such as turmeric for natural coloring. Turmeric (Curcuma domestica) has an aromatic odor and contains curcuminoids which are beneficial for the body. This study was aimed to determine the consumer acceptance of milkfish crackers added with different amount of turmeric concentration. This research was conducted by using Completely Randomized Design (CRD) with one factor which is the different amount of turmeric added consisting of 4 concentration with 3 replications. The results showed that there was a significant difference between treatments (P<0.05), the results of nutritional value showed the best treatment for milkfish crackers with the addition 0.05 g turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). The result of the organoleptic test showed the best treatment for the milkfish crackers with the addition 0.5 g of turmeric with an average value of color (8.6), aroma (8.4), taste (8.53), and texture (8.8).

Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration

AbstractThe high digestibility of cooked rice causes an abrupt increase in blood sugar levels. Therefore, efforts are being made to find out means of lowering the digestibility of cooked rice. In the present study, brown and polished variants of four Kashmiri rice cultivars (SR‐4, K‐39, Mushq Budij, and Pigmented) are cooked with turmeric powder at varying concentrations (0, 1, and 2% w/w, rice basis) using the excess water method. The prepared rice is evaluated for cooking, sensory properties, curcumin retention, and in‐vitro digestibility to understand the effect of polishing and turmeric concentration on various properties. The addition of turmeric to rice leads to significant improvement in minimum cooking time and cooked length breadth ratios of samples irrespective of polishing. However, gruel solids loss in cooked rice decreases significantly (p ≤ 0.05) with the addition of turmeric powder. The best overall acceptability score of cooked rice samples is observed after the addition of turmeric at 1% concentration. With an increase in the amount of turmeric addition an increase in RS contents of cooked rice is observed. Therefore, rice cooked with turmeric powder can be considered as functional food for the diabetic population.

Characteristic of microbiological, chemical, and antibacterial activity of turmeric (Curcuma longa) kombucha

Kombucha is a fermented tea beverage with the addition of a kombucha starter called SCOBY (Symbiotic Culture of Bacteria and Yeast). This research aimed to know the microbiological, chemical and antibacterial activity from various concentrations of turmeric kombucha. The data result was analyzed by descriptive analysis with one factor of turmeric concentration (0.4%; 0.8%; 1.2%; 1.6%; 2%). The best treatment was selected using Multi-Criteria Decision-Making (MCMD) method with the Simple Additive Weighting (SAW) technique. The best treatment was obtained on turmeric kombucha 0.8%. Based on analysis, the best treatment is turmeric kombucha 0.8% with characteristics as follows: pH 2.92; total acid 0.28%; total phenol 147.45 μg GAE/ml; total sugar 8%, total microbial 2.5 x 107 CFU/ml, inhibition zone diameters for E.coli 3.13 mm; whereas black tea kombucha has pH 2.81; total acid 0.58%; total phenol 716.02 μg GAE/ml; total sugar 7.83%, total microbial 1.3 × 108 CFU/ml and inhibition zone diameters for E.coli 2.50 mm.

Effect of Turmeric Concentrations on the Rate of Growth of Oral Bacteria-An In-Vitro Study.

Background and Aim: The aim of this study was to evaluate the effect of varying concentrations of a turmeric solution on the growth rates of oral bacteria sampled from dental students. Methods: Bacterial cultures were grown overnight in aerobic conditions from plaque samples obtained from five test subjects. With the exception of the control, samples were exposed to different treatments; including chlorhexidine gluconate 2 mg/mL, prepared turmeric solution (TS) mouthwash: TS 0.25 mL (7.375 mg/mL), TS 0.5 mL (14.75 mg/mL), and TS 1 mL (29.50 mg/mL). Growth rate of the bacterial cultures were assessed by monitoring changes in optical density readings at 600 nm at hourly intervals for a six-hour period. The data were plotted and the exponential trend was used to calculate individual rates of growth. Data was analyzed using a one-way ANOVA with the significance confirmed using the Tukey-HSD test. Results: Growth observed in the bacteria exposed to the turmeric solution, was significantly greater (p < 0.05) when compared with the bacteria exposed to the medium alone. There was a significant difference found between the bacterial growth rate of the 1 mL turmeric solution against the growth rate of the bacteria in the 0.25 and 0.5 mL turmeric solutions. Conclusion: Comparison of growth rates of oral bacteria suggested that turmeric solutions of concentrations between 7.357 and 29.5 mg/mL (0.25–1 mL) were unlikely to exhibit bacteriostatic or bactericidal properties, and, conversely, increased bacterial growth. Considering this result, it is unlikely that turmeric mouthwash made from store-bought turmeric would have any antibacterial effects against oral bacteria, and may even promote bacterial growth.

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

In this research, we will apply photoacoustic spectroscopy and evaluate bread added with turmeric (Curcuma longa Linnaeus) at different concentrations in relation to wheat flour weight (0, 1.25, 2.5, 5, and 10%). The amplitude of the photoacoustic signal was related to measures of antioxidant activity and evaluation of the sanitary quality and also, the texture, color, and sensory acceptability of the breads. It is shown that (i) the photoacoustic signal produced by bread significantly increases with the turmeric concentration, such that it raises more than 100% for a concentration of 10% at the wavelengths of 428 and 515 nm. (ii) The bread antioxidant activity is directly proportional to the level of photoacoustic signal at 515 nm and its value increases from 73.21 to 91.73%, when the concentration increases from 0 to 10%. (iii) The sanitary quality of bread added with 2.5% of turmeric is relatively higher than the ones obtained for other lower concentrations. No fungal colonies were observed in bread mixed with 2.5%, 5%, and 10%, after 6 days of storage. (iv) The addition of turmeric powder for bread making can slow down their textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. (v) Bread at 2.5 and 5% of turmeric concentration showed the yellowest color, while the one with a 10% concentration exhibited the most reddish color. Finally, through principal component analysis, it was possible to demonstrate that a concentration of either 5 or 10% of turmeric added to wheat flour could be used to improve its sanitary quality and antioxidant activity.

Raman and IR spectroscopic modality for authentication of turmeric powder

Deliberate chemical contamination of food powders has become a major food safety concern worldwide. This study used Raman imaging and FT-IR spectroscopy to detect Sudan Red and white turmeric adulteration in turmeric powder. While Sudan Red Raman spectral peaks were identifiable in turmeric-Sudan Red samples, Sudan Red false positive detection was observed in binary Raman images, limiting effective quantitative detection. In addition, white turmeric Raman spectral peaks were unidentifiable in turmeric-white turmeric mixtures. However, IR spectra of turmeric-Sudan Red and turmeric-white turmeric samples provided discrete identifier peaks for both the adulterants. Partial least squares regression models were developed using IR spectra for each mixture type. The models estimated Sudan Red and white turmeric concentrations with correlation coefficients of 0.97 and 0.95, respectively. Priority should be given to developing an IR imaging system and incorporating it with Raman system to simultaneously measure of food samples for detection of adulterants.

강황이 된장의 발효에 미치는 영향

In order to improve the quality of ‘Doenjang’, the effects of turmeric on its enzyme activity, microbial and physicochemical properties were investigated over a 12 week fermentation period. As the ratio of turmeric was increased, the numbers of yeast and anaerobic bacteria in the ‘Doenjang’ during fermentation decreased; its α-amylase and acidic protease activity also decreased in the later stage of fermentation. The addition of turmeric gradually decreased the Hunter L-value, while it increased the b-value (p&lt;0.05); however, the total color difference was low. The pH of the ‘Doenjang’ decreased slightly during fermentation, and increasing the turmeric concentration resulted in lower titratable acidity. The acid values (p&lt;0.05) and oxidation-reduction potential of ‘Doenjang’ gradually decreased with the addition of turmeric during fermentation. The Aw value was high in the group with high concentrations of added turmeric. The reducing sugar content increased until 4–6 weeks of fermentation, and was lowered with the addition of turmeric. The alcohol content was high in groups with high concentrations of added turmeric. As the ratio of turmeric was increased, the amount of amino-type nitrogen in the ‘Doenjang’ became high in the later stage of fermentation, while the amount of ammonia-type nitrogen was low.

A route to a more sustainable nickel composite electrodeposit, using turmeric and a new low nickel ion concentration electrolyte

Electrodeposited nickel composites are often used as protective coatings with many important applications. The filler particles used in these composites can be expensive, requiring energy-intensive production methods to produce, whilst the composites themselves are difficult to recycle. The research aim was to use a sustainable filler particle (the spice turmeric), to produce a more sustainable electrodeposited nickel composite coating and characterise its properties. A new low nickel ion concentration electrolyte (LICE) was developed to prevent agglomeration of the turmeric particles in solution. The pure nickel deposit produced from the LICE electrolyte exhibited analogous hardness and salt spray corrosion rate to that of pure nickel deposits produced from a Watts electrolyte. The incorporation of turmeric into the nickel deposit refined the grain structure, increasing the deposit's hardness to 536 HV, its salt spray corrosion rate to 189 mm y−1 and increasing the water contact angle to 104°. The hardness exhibited by the deposits at a turmeric concentration of 5.0 g/L was equal to or better than many nickel composites reported in the literature.

PENGOLAHAN ABON IKAN BANDENG DESA KARANGCANGKRING, KECAMATAN DUKUN, GRESIK

Have done milkfish shredded manufacturing practices on Friday 25 January 2019 which implemented village meeting hall, Department of Fisheries results show the quality of the physical characteristics of milkfish shredded by organoleptic tests at a concentration of 1% turmeric IKN code 789 stating the color, aroma, texture and taste preferred by the panelists. As for the code 345 BON greatly affect the color, texture and flavor with turmeric concentration of 0.5%. YIT code 543 and 2% concentrations of saffron aroma is very influential on milkfish shredded