Sirô nhàu đã trở thành một sản phẩm phổ biến trong ngành công nghiệp sức khỏe và làm đẹp nhờ vào nhiều lợi ích tiềm năng của sirô nhàu. Đầu tiên, sirô nhàu chứa hàm lượng chất chống oxy hóa cao, giúp trung hòa các gốc tự do trong cơ thể, do đó ngăn ngừa lão hóa và bảo vệ tế bào khỏi bị tổn thương. Nghiên cứu đã thử nghiệm các tỷ lệ khác nhau của việc hòa tan bột trái nhàu trong nước (1:99, 2:98, 3:97, 4:96 g: mL). Dịch chiết trái nhàu được trộn với các nồng độ đường khác nhau (50, 55, 60° Brix) và nồng độ acid citric 0,3, 0,35, 0,4% (w/v). Ngoài ra, Carboxymethyl Cellulose (CMC) được thêm vào ở nồng độ 0,1, 0,15 và 0,2% (w/v). Kết quả chỉ ra rằng tỷ lệ tốt nhất để sản xuất sirô nhàu là 3 g bột nhàu hòa tan trong 97 mL nước. Để có giá trị cảm quan tối ưu, nồng độ đường là 55%, nồng độ acid citric là 0,35% và nồng độ CMC là 0,15% được khuyến nghị. Nhìn chung, nghiên cứu đã kết luận rằng siro noni có hương vị ngọt và chua hấp dẫn, cũng như màu sắc thu hút.
Quả nhàu, sirô, bột nhàu, Carboxymethyl Cellulose (CMC)
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