Process Optimization for Dragon Fruit Juice based Herbal Beverage Fortified with Stevia (Stevia rebaudiana) and Safed Musli (Chlorophytum borivilianum)
Jitendra Kumar
Dept. of Agricultural Engineering, SDJPG College, Chandeshwar, Azamgarh, Uttar Pradesh (276 128), India
Krishna Kumar Patel
Dept. of Agricultural Engineering, Post Graduate College, Ghazipur, Uttar Pradesh (233 001), India
S.K. Goyal*
Dept. of Agricultural Engineering (KVK), Institute of Agricultural Sciences, Banaras Hindu University, RGSC, Barkachha, Mirzapur, Uttar Pradesh (231 001), India
Durga Shankar Bunkar
Dept. of Diary Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh (221 005), India
Jai P. Rai
Dept. of Mycology and Plant Pathology (KVK), Institute of Agricultural Sciences, Banaras Hindu University, RGSC, Barkachha, Mirzapur, Uttar Pradesh (231 001), India
DOI: https://doi.org/10.54083/IF/8.1.2023/10-23
Keywords: Extract, Herbal beverage, Safed musli roots, Sensory quality, Stevia leaves
Abstract
The aim of this investigation was to optimise the process of formulating a herbal beverage made from the juice of dragon fruit (Hylocereus spp.), enhanced with the extracts of Stevia rebaudiana leaves and Chlorophytum borivilianum (safed musli) roots. Dragon fruit juice, the foundational component of the fortified beverage, was extracted using a mechanised fruit juicer. Through preliminary trials, various amounts of stevia extract (10%, 12%, 14% and 16%, v/v) and dragon fruit juice (80%, 85% and 90%, v/v) were assessed. 2% safed musli extract was added consistently to all samples. The physico-chemical characteristics of the beverage, microbiological load and sensory aspects were evaluated during a 60-day storage period. Based on the sensory test, the formulation with 90% dragon fruit juice, 10% stevia extract and 2% safed musli extract have showed the maximum degree of acceptance. After 60 days of storage under ambient circumstances, microbial analysis revealed that samples with the highest concentration of stevia extract (16%) and the lowest content of dragon fruit juice (80%) had the lowest microbial count (1.033×105 cfu ml-1). Furthermore, whereas total sugars and sensory scores decreased with storage, notable increases in total soluble solids (TSS), acidity and total plate count (TPC) were noted. These results lay the groundwork for creating a herbal beverage made from dragon fruit that is sweetened with stevia and has better shelf life and acceptability among consumers.
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