Development of Non-Alcoholic Turmeric (Curcuma Longa) Drink

Abstract

This study aimed to develop turmeric-based non-alcoholic beverage using varying proportions of turmeric powder and to evaluate its sensory characteristics and economic viability. Five formulations were formulated by adjusting the amount of turmeric powder while keeping other ingredients constant. The fermentation process lasted 56 days, followed by a one-month aging period. Sensory evaluation was conducted with 70 adults, assessing appearance, aroma, taste, texture, and overall acceptability using a 9-point Hedonic Scale. Results showed that Formulation 3 (1000g turmeric powder) was rated highest in color, aroma, and flavor, while Formulation 1 excelled in texture and general acceptability. Statistical analysis using ANOVA and DMRT confirmed significant differences among formulations, with preferences influenced by age and sex. Alcohol content analysis was conducted by the Department of Science and Technology (DOST), and due to the low alcohol content of the formulations they are not considered as wine. The cost and return analysis demonstrated economic viability. The development of non-alcoholic Turmeric drink presents a promising opportunity for promoting health-conscious non-alcoholic beverages while supporting local turmeric farmers and entrepreneurs. The study contributes to the sustainable development goals, particularly in health, economic growth, and responsible consumption. Future research is recommended to refine production processes, investigate broader demographic preferences, and explore other potential raw materials for beverage production.