ผลของการสกดตอคณสมบตการตานอนมลอสระของนำกระชายขาวและการผลตเยลลพรอมดมจากนำกระชายขาวทดแทนนำตาลทรายดวยนำตาลโตนด

The objectives of this research were to investigate the effect of fingerroot extraction on the physical, chemical, and sensory properties of fingerroot juice. The extraction process of fingerroot juice was studied using 2 factors; the ratio of fingerroot:water at 3 levels (1:2, 1:3 and 1:4) and the boiling time at 2 levels (10 and 15 minutes) by 3x2 factorial in completely randomized design. Results showed that the ratio of fingerroot:water at 1:2 with extraction time for 15 minutes had the highest of total phenolic content and antioxidant activity using the ABTS method with the values of 189.36 µg gallic acid/ml and 772.76 µg Trolox/ml, respectively. Sensory evaluation using 9-point hedonic scales showed that the ratio of fingerroot water at 1:4 and extraction time at 10 minutes was accepted by the panelists. Therefore, the formula was developed into a fingerroot drinking jelly product and the appropriate level of substitution of sugar with palm sugar (0, 50, 75, and 100%) was studied. Sensory evaluation using 9-point hedonic scales showed that the fingerroot drinking jelly with 50%palm sugar substituted had liking scores for color, clarity, and texture that were not significantly different from the control formula. The liking scores for clarity, flavor, taste, and overall liking were higher than the substitution at 75 and 100%. This fingerroot drinking jelly formula was not found the total plate count of bacteria, yeast, and mold. Consumer acceptance of the product was at the level of moderately-liked to very much-liked level. The cost of fingerroot drinking jelly was 5.15 Thai baht per serving (100 g).