Physical, Chemical and Sensory Qualities of Rose Drink Supplement with Fresh and Dry Lotus Root (Nelumbo nucifera)

Abstract

          The objectives of this research were to study the characteristic, amount and comparison in the proper use of lotus roots and to investigate. Physical and chemical qualities of Rose drinks added with lotus root. Fresh and dried lotus roots were used six levels of fresh lotus root (0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% of total weights), and six levels of dried lotus root (0.1, 0.3, 0.6, 0.9, 1.2 and 1.5% of the total weight). It was found that the optimal amount of fresh lotus root was 0.5%, while the optimal amount of dried lotus root was 0.6%. Comparing the characteristics, found that the use of dried lotus roots was more appropriate than using fresh lotus roots. Because it provided beautiful pale pink color, clear, rosy aroma and a perfect sweetness. The mixtures of Rose drink fortified with lotus root including dried rose petals, dried lotus root, sugar and water were 2.66, 0.6, 8.02 and 88.72% respectively. Physical quality included color values (L*, a*, b*) of 17.5, 1.6 and 4.3 respectively. PH value of 5.47. Three antioxidations activities were determined by Free radical scavenging activity using DPPH method, Lipid peroxidation inhibition activity and Metal chelation activity. The results found that Rose drinks fortified with dried lotus root had the best inhibition of antioxidation activities, Next is lipid peroxidation activity and the low of Free radical scavenging activity used DPPH method.