Sensory evaluation, antioxidant activity and total of microbial of tamarind-turmeric herbal drink during the storage of refrigerator temperature at various packaging

Abstract

Tamarind-turmeric herbal drink was vulnerable to microbes which may affect the sensory and antioxidant properties. Since so, it needs to be stored in a proper package at refrigerator temperature. The purpose of this research was to determine the effect of packaging and shelf life of the total of microbial, sensory and antioxidant of tamarind-turmeric herbal drink during the storage of refrigerator temperature. The types of packaging used were polyethylene plastic bags, polypropylene plastic cups, and brown glass bottles. The duration of storage for microbial test ware 2, 4, 10, and 14 days, while for the sensory test, total phenol and DPPH free radical scavenging were 2 and 10 days. Results indicated that the storage of tamarind-turmeric herbal drink in a proper package at refrigerator temperature up to 10 days was still appropriate for consumption since the total of microbes are < 106 CFU/mL which is acceptable based on the sensory property. Tamarind-turmeric herbal drink stored for two days had similar total phenolic content and DPPH free radical scavenging, but it was more yellow, lower bitter taste and preferred than the herbal drink stored for ten days. The longest storage of tamarind-turmeric herbal drink at refrigerator temperature was ten days with the best packaging of brown glass bottles. It has the following specification: dark yellow colour (4), slightly bitter taste (3.63), rather likes (3.29), total phenol 0.71% and DPPH scavenging activity at 40000 ppm is 84.39%.