Antioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeric Powder

Abstract

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

“…In the Literature there are only some works, report the addition of turmeric in bakery products such as butter cake (Lean and Mohamed, 1999), cookies (Choi et al, 2013;Ju and Hong, 2011), cakes (Park et al, 2012), Yaksik (Min and Hwang, 2017), snack of rice (Lim and Han, 2016) and bread (Lim et al, 2011;Jeon et al, 2013;Jung et al, 2014), although there are other reports using turmeric powder in food products such as Noodles (Garakguksu) (Song and Jung, 2009), jeung-pyun (Shin et al, 2018), pyeonyuk (Bae et al, 2018), sunsink (Wu et al, 2016), etc. In the case of rice snack, the authors shown that the turmeric snacks lengthen the shelf life of the product and in the butter cake, the authors reported antimycotic effect of the turmeric.…”