International Journal of Biotechnology Research Vol. 1(3), pp. 028-037, April 2013 ISSN 2328-3505 ©2013 Academe Research Journals

Full Length Research Paper

Development of herbal functional RTS beverage

Vinita Puranik¹, D. K. Chauhan²* and Vandana Mishra¹

¹Centre of Food Technology, University of Allahabad, Allahabad, Uttar Pradesh, India.

²Botany Department, University of Allahabad, Allahabad, Uttar Pradesh, India.

Corresponding author. E-mail: dhchauhanau@yahoo.com.

Accepted 26 March, 2013

Abstract

Herbal plants like Tinospora cordifolia and Ocimum possess phytochemicals such as polyphenols, flavonoids and tannins which attribute to a strong free radical scavenging activity and can modulate many diseases. Nutraceutical rich extracts of selected herbs can be added in juice of sweet orange for the preparation of refreshing, energizing RTS drink that improves the health and fulfills the nutritional requirements. The mosambi juice was analyzed for its physico-chemical composition, herbal extracts for % radical scavenging activity. The developed beverage was kept in glass bottle for the period of two months and was analyzed for its keeping quality and acceptability at intervals of 10 days Herb mixed beverage having formulation 6% basil and 1.5% T. cordifolia was found to be optimum among the other formulation. It is concluded that extracts of the above herbs can be used as a valuable ingredient for the production of herbal beverage with phenolics and vitamin C as antioxidants.

Key words: Nutraceutical, ready to serve, herbal extract, orange juice, sensory evaluation, antioxidants.