Abstract
Background: The study aimed to identify the optimal variety of mulberry for soft drinks production.BRMethods and Results: Fruity characteristics, minerals, and functional composition [total flavonoid, total anthocyanin, and 1-deoxynojirimycin (1-DNJ)] of 11 different mulberry varieties were investigated and compared. The ‘Iksu’ variety was optimal for soft drink production. Mulberry extracts and concentrated fruit were carbonated before evaluating different properties, including physicochemical (total soluble solid (TSS), titrable acidity, °Brix : Acid ratio, and total sugar) and sensory characteristics (color, flavor, taste, mouth feel, and overall acceptability) using different mulberry extract concentration in combination with various levels of additional sugar. Optimum physiochemical parameters were obtained with mulberry extract concentration level of 0.1112% with 12 °Brix (mulberry base formulation T7). Based on the hedonic sacale, the sensory evaluation identified the optimum combination of mulberry extract concentrates with the additonal sugar level. T7 contained superior sensory qualities. The T7 mulberry base carbonated at 120 psi pressure had the highest for sensory quality than those at 75 or 120 psi.BRConclusions: Ssoft drinks developed using the Iksu mulberry variety with the base formulation T7 were optimal for all physicochemical characteristics. This formula generally produced impressive sensory characteristics, providing a promising alternative to synthetic soft drinks.
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