Formulation of Naturally Flavoured Mineral Water With Curcuma Longa

Abstract

Natural, organic flavoured beverages have become an increasingly important market in the food industry due to flavour and sensory requirements among consumers. Throughout human history, herbs and spices provide a spectrum of natural food flavouring, which became an eminent component of food preparations worldwide. However, their applications in beverages have not been fully exploited. The main objective of this study is to develop flavoured water formulation based on organic turmeric extracts from flower, leaf, and rhizome parts. We adhered the natural mineral water flavouring integrity at refrigerated storage condition (4 ∘C) for a period of 12 weeks. The flavoured water was optimised for physicochemical parameters and shelf-life stability. Functional antioxidant activity was measured with regular intervals and formulation integrity were monitored over the course of 12 weeks. The antioxidant activity of turmeric flower and leaf flavoured water remained slightly higher than turmeric rhizome flavoured water with radical scavenging activity at 35.8 ± 0.4%, 35.8 ± 0.8% and 34.4 ± 0.3%, respectively. The turbidity of the flavoured water decreased from the range of 22NTU-20NTU, while total dissolved solids (TDS) decayed from 60 to 30 ppm within 12 weeks of storage. The total soluble solid (TSS) of the flavoured water samples were consistently steady while the pH values were stabilised within the range of 7.1e7.8. The total microbial count was less than 104 cfu/ml during the 12-week period, indicating the water safety and stability. Initial consumer palatability was unanimously positive, implying positive impact on consumption.