Journal of Food, Agriculture and Environment

Quality evaluation and consumer acceptance test of functional fruit-herb beverages

Author(s):

Neha Sahrawat, Neelam Chaturvedi

Recieved Date: 2022-10-24, Accepted Date: 2022-12-19

Abstract:

Functional beverages are one of a kind that focuses solely on consumer interest in health and wellness. People are becoming more health-conscious, and they want all of the beneficial effects in a single beverage. These non-alcoholic beverages have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. The developed functional fruit-herb beverages produced from wheatgrass, pomelo fruit and hibiscus flower in addition to one each from six treatments of different proportions were analyzed for chlorophyll, carotenoids, total phenolic contents, flavonoid content and DPPH radical scavenging activity. The consumer acceptance of all the six formulation of beverages (T1-T6) was also evaluated. One serving portion (200 ml) of these confined 10.46-125.34 μg/200 ml of chlorophyll, 3.65-30.07μg/200 ml of carotenoids, 50.65-301.6 mg/ml gallic acid equivalent for total phenolic content and 15.8-69.78 mg/ml quercetin equivalent for flavonoid content. The consumer’s overall acceptability of the beverages significantly correlated to their taste and flavor and consumer preference on taste. Beverage containing 25% of wheatgrass, 55% of hibiscus and 15% of pomelo juice (T2) was most preferred, but beverage T2 was favored by one group while beverage containing 55% of wheatgrass, 15% of hibiscus, and 25% of pomelo juice (T3) was chosen by the second group. The subgroups did not favor drinks with 95% of wheatgrass concentrate (T6). This study was aimed at determining consumer acceptance of newly developed fruit-herbal beverages with dened health-promoting functions, conrmed by an analysis of their composition and antioxidant capacities.

Keywords:

Functional beverages, chlorophyll, antioxidants, bioactive compounds, internal preference mapping, consumer acceptance

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Journal: Journal of Food, Agriculture and Environment
Year: 2023
Volume: 21
Issue: 1
Category: Food and Health
Pages: 34-38

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