EFFECT OF VARYING QUANTITIES OF Tinospora sinensis AND Piper betle EXTRACTS ON THE SENSORY AND PHYSICOCHEMICAL QUALITIES OF RUM

Abstract

Utilization of herbs in rum provides antioxidant and effective flavor along with desirable color without caramelization. In the present study, extracts of two types of herbs viz., gurjo (Tinospora sinensis) stem and betel (Piper betle) leaf were used (separately) to prepare herbal rums. The said herbs were extracted in 40% alcohol (obtained by a separate pot distillation of molasses wash). The amounts of herb extracts to be used in the experimental rums were determined through threshold test for appearance, taste, flavor and after-taste by sensory analysis (9-point hedonic scale) of trial rums containing (separately) gurjo stem - and betel leaf extracts in the range 0.1-0.4% and 0.6-2.4%, respectively. Based on the results of threshold study, a total of 8 rums were prepared by incorporating 0.05-0.25% and 0.3- 1.8% gurjo stem- and betel leaf extracts, respectively, in pot-distilled alcohol of 40% abv. Sensory (appearance, flavor, taste, after-taste and overall acceptability) evaluations of the prepared rums were done by 9-point hedonic scale and data analyzed by ANOVA (using Genstat® 12.1.0.3338, a statistical software) to select the best rums (containing gurjo and betel leaf extracts, separately). Chemical analyses (fusel oil, methanol, total polyphenol, DPPH inhibition assay) of the best rum from each category (gurjo- and betel leaf) were also carried out. Rum containing 0.15% gurjo extract was found to be significantly superior (p<0.05) in terms sensory quality. The fusel oil, methanol, total polyphenol and antioxidant activity were 143.5 mg/L, 33.52 mg/L, 12.07 mg GAE/L and 73.27% inhibition (DPPH assay), respectively. Similarly, rum containing 0.9% betel leaf extract was significantly superior in terms of sensory quality. The fusel oil, methanol, total polyphenol and antioxidant activity were 144.5 mg/L, 36.83 mg/L, 79.69 mg GAE/L and 67.92 % inhibition, respectively. The selected herbal rums had desirable sensory characteristics and the chemical parameters were within legal standard for rum. Thus, this product can also be beneficial for health.