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

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.

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

“…The mean scores for taste and aftertaste were highest in NBR, moderate and lowest in FB1 and FB2, respectively. These data are in agreement with recent work by 77 that has shown the addition of a higher concentration of cardamon rhizome spices into drinks reduce the preference of panellist on taste and aftertaste. The lower significant value of the taste and aftertaste in FB2 as compared to NBR and FB1 could be due to the addition of F. deltoidea leaves into the beverage.…”

“…79,80 Even so, taste and aftertaste are not used as criteria for functional food products since products claiming to be healthy beverages are normally tasteless and perhaps a little bitter. 77 Therefore, the selection of FB2 for further study on toxicological profiles might be considered as there is no significant difference in appearance, color, aroma and overall testing parameters. Incorporation of F. deltoidea not only improves the acceptance of the FB2 but also its physicochemical, phytochemical and nutritional value.…”

Potential of Binahong and Ginger Functional Drink as An Alternative Food for Type 2 Diabetes Mellitus Patients

“…Warna merupakan salah satu penilaian penting dari mutu suatu produk pangan yang memengaruhi daya terima. Karakteristik warna pada suatu produk dapat menentukan diterima atau ditolaknya suatu produk oleh konsumen (Winarsi et al, 2020). Aspek warna paling menentukan dalam uji daya terima suatu produk sebelum konsumen mencoba produk tersebut.…”

Cardamom

“…A hexane fraction contained, in decreasing order of amounts, linalylanthranilate, 1,8-cineole, α-terpinyl acetate, dimethyl-cyclopentasiloxane, and d -limonene. In light of the human studies of cardamom related to blood glucose and lipid dysregulation, it is of interest that glucose and insulin homeostasis were consistently improved in experiments in which cardamom powder was incorporated into the diet 36–39 and also when alcoholic extracts of seeds 40–44 and leaves 45 were given orally. When examined, blood low-density lipoprotein cholesterol levels consistently decreased in response to cardamom administration, whereas those of TC, TG, and HDL cholesterol did not.…”

“…Thus, preclinical evaluation of cardamom-containing diets on pregnancy outcomes and safety deserves further evaluation. Administration of E. cardamomum rhizome and leaf positively modified physiological processes both in animals 45,46 and humans, 11 indicating that evaluating multiple parts of this plant for potential health benefits is warranted. Furthermore, the efficacy of diverse cardamom samples tested suggests that outcomes likely are due to multiple phytochemicals.…”