Development of Beads from Turmeric Puree by Reverse Spherification Technique

Abstract

The objectives of the development of beads from turmeric puree by reverse spherification were to: 1) study the optimum content of xanthan gum at 3 levels, i.e. 0.15%, 0.30 and 0.45 (w/w); 2) study the amount of calcium lactate solution and the appropriate soaking time. at 0.5 and 1.0% (w/w) and 2 different soaking times of 5 and 10 minutes; and 3) study the difference pasteurization temperature for beads from turmeric puree at 75, 80 and 85 °C. The sensory quality reported by 30-untrained panelists on colour, smell, taste, texture, and overall preferences were analyzed by a 9-point hedonic scale. The results showed that the characteristics of turmeric solution before and after adding xanthan gum were apparently different. Before adding the xanthan gum, the turmeric puree was too liquid. After adding the xanthan gum, the turmeric puree was thicker and more viscous. The results of the sensory taste by the panelists showed that the formula with xanthan content of 0.15% was rated at the highest in every aspect. 2) The results of the incubation time of turmeric puree in calcium lactate of 2 levels, i.e. 0.5 and 1% at 5 and 10 min showed that the formula with calcium lactate at 1% and the soaking time of 10 min, was the optimum level in every aspect, and 3) The results on the optimum beads pasteurization temperature (75, 80 and 85 °C) showed that the temperature of 75 °C was the optimurn beads pasteurization temperature with the highest level in all aspects