| dc.description.abstract | Curcuma starch has several benefits on promoting human health effect. It has a wide range of applications in pharmaceutical, functional products, food industry and cosmetic industry. The objectives of this study is to determine solubility and total curcumin content of curcuma starch under different hydrolyzation treatments such as starch and buffer ratio (2.5% to 10% (w/v)), enzyme concentration (1 to 2.5%(v/w)), incubation time (20 to 80 minutes) and pH level (5 to 6.5). These conditions were used to hydrolyze curcuma starch into soluble subtances by enzyme α-amylase. The most appropriate hydrolysis condition was determined as starch concentration of 7.5% at 2% of enzyme concentration during 40 minutes for incubation and pH level of 6 to fabricate extract with highest solubility (69.58 ± 1.03%) and total curcumin content (601.95 ± 3.62 (μg/g)). In this study, an instant drink product was also developed from hydrolyzed curcuma starch. This drink was prepared after treatment with enzyme α-amylase using this condition and added with (S1, S2, S3, S4) and without skim milk powder (M1, M2, M3, M4). A quantitative descriptive test analysis method was applied to define the sensory profile of these samples which gave the sample M3 was most preferred by panelists. As the results, the instant drink was developed with the addition of 9g skim milk powder and 3g diet sugar in 60ml of supernatant.
Keywords: Curcuma longa (L.), curcuma starch, curcumin, α-amylase, solubility, total curcumin content, sensory evaluation. | en_US |
