Cover Image

Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink

Curcuma-based drinks consist of temulawak (Curcuma xanthorrhiza, CX) and turmeric (Curcuma longa, CL) rhizome extracts are widely consumed in the Asian community for health maintenance and beauty. However, the physicochemical and antioxidative properties of Curcuma-based drinks has not been reported...

Full description

Saved in:

Bibliographic Details
Main Authors:	Abd. Rashid, Siti Nor Azlina, Hasham, Rosnani, Abd. Rashid, Zaitul Iffa, Cheng, Kian Kai, Ab. Aziz, Aisyah, Shafin, Nazree, Kaprawi, Ab. Aziz
Format:	Conference or Workshop Item
Published:	2022
Subjects:	Q Science (General)
Online Access:	http://eprints.utm.my/id/eprint/101107/ http://dx.doi.org/10.1016/j.matpr.2021.09.272
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
by: Abd. Rashid, Siti Nor Azlina, et al.
Published: (2022)

Physicochemical properties and sensory attributes of herbal pastilles affected by the inclusion of Clitoria ternatea (L.) leaves
by: Ramlan, N.N.F., et al.
Published: (2021)

Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica
by: Fadzil, N.F., et al.
Published: (2020)

Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
by: Yap, Lee Wen
Published: (2020)

The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
by: Ho, Lee Hoon, et al.
Published: (2018)

Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
by: A. S., Amirah, et al.
Published: (2020)

Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
by: Azli, Siti Nur Shafiqah, et al.
Published: (2018)

Chemical Constituents and Biological Activities of Curcuma Xanthorrhiza and Curcuma Heyneana
by: Abd Rashid, Nur Yuhasliza
Published: (2004)

Consumer acceptance towards roselle herbal drinks
by: Mohamad Jamil, Julieanah
Published: (2009)

Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
by: Santana, Palestina
Published: (2013)

Effect of a herbal drink on cycling endurance performance
by: Singh, Rabindarjeet, et al.
Published: (2001)

Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.
by: Ariffin, Norlelawati, et al.
Published: (2011)

The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties
by: Alexander Chiong Zhi Yeong, et al.
Published: (2024)

Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
by: Safiullah, Jauhar, et al.
Published: (2020)

Review on in vitro antioxidant activities of curcuma species commonly used as herbal components in Indonesia
by: Rohman, Abdul, et al.
Published: (2020)

Sensory evaluation and quantitative analysis of mineral and heavy metal content of protein supplement incorporated with herbal extract
by: Zainol, N. A., et al.
Published: (2017)

Comparison of physicochemical characteristics and sensory attributes of four different chicken breeds from the genuine and selected local market
by: Selamat, Jinap, et al.
Published: (2022)

Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance
by: H.Y. Koay, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Assessment of non-invasive techniques and herbal-based products on dermatological physiology and intercellular lipid properties
by: Mohd. Ariffin, Nor Hazwani, et al.
Published: (2020)

Assessment of physical and sensory attributes of date-based energy drink treated with ultrasonication: modelling changes during storage and predicting shelf life
by: Fikry, Mohammad, et al.
Published: (2023)

Effect of Cosmos caudatus Kunth. (Ulam Raja) aqueous and dry extracts on the physicochemical and functional properties, and sensory acceptability of herbal yellow alkaline noodles
by: Abdul Halim, Norlaili, et al.
Published: (2014)

The effect of mixing time and mixing sequence during processing on the physicochemical and sensory properties of keropok lekor
by: Murad, Najwa Shamila, et al.
Published: (2017)

Microbial shelf life quality assessment of a sensory evaluated ready-to-serve Momordica charantia L. (Bitter Gourd) drink
by: Chern, Pei Ern, et al.
Published: (2018)

Formulation of herbal cream based on Ziziphus Mauritiana leaves extract and evaluation on physicochemical properties
by: Siti Umairah, Mokhtar, et al.
Published: (2020)

Bioactive sesquiterpenes from Curcuma ochrorhiza and Curcuma heyneana
by: Md. Sukari, Mohd Aspollah, et al.
Published: (2010)

Experiencing and engaging attributes in a sensory garden as part of a multi- sensory environment
by: Hussein, H.
Published: (2014)

Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds
by: Ahmed, Mohamed Fikry Mohamed, et al.
Published: (2019)

Influence of different fat replacers and drying techniques on physicochemical characteristics and sensory attributes of regular and instant reduced-fat coffee creamer
by: Hedayatnia, Simin
Published: (2015)

Assessment of physicochemical characteristics and health risk of drinking water
by: Sulaiman, Fazrul Razman, et al.
Published: (2016)

Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods
by: Roslan, N. F., et al.
Published: (2019)

Consumers’ preference on goat’s milk based on sensory attributes
by: Ismail, Alia Khalidah, et al.
Published: (2021)

Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather
by: Ho, Lee Hoon, et al.
Published: (2018)

Formulation of herbal cream based on Ziziphus Mauritiana leaves extract and evaluation on its physicochemical properties
by: Mokhtar, Siti Umairah, et al.
Published: (2021)

Triterpene glycosides and antioxidant activity of heat treated pegaga (Centella asiatica L. Urban) DRINK
by: Sarmidi, Mohamad Roji, et al.
Published: (2007)

Metals in herbal formulations
by: Helal Uddin, A.B.M.
Published: (2011)

Physicochemical and microbiological analysis of drinking water treated by using ozone
by: Subedi, D.P, et al.
Published: (2012)

Sesquiterpenes from the rhizomes of Curcuma heyneana
by: Umar, Rahayu Utami, et al.
Published: (2009)

Chemical constituents of Curcuma Heyneana and Curcuma Zedoaria
by: Mohd. Yusoff, Nurul Zulaikha
Published: (2017)