APPROPRIATE RATIOS OF OKRA JUICE AND PANDAN LEAF JUICE ON SPORT DRINK PROCESSING

Abstract

ABSTRACT: The major advantages of Thai herbal plants are good bioactive ingredients and antioxidants that are beneficial to the body are possible when used to produce as a sports drink. There are possibilities to produce sports drinks by using Thai herb as raw materials. The objective of this research was to study the optimum ratios of okra juice and pandan leaf juice with vitamin C supplementation of mixed juice. Four ratios of okra juice and pandan leaf juice were performed into 4 experiments. Experiment 1: (control formula) okra juice 100 ratios, Experiment 2: blended okra juice and pandan leaf 70:30 ratio, Experiment 3: blended okra juice and pandan leaf 60:40 ratio and Experiment 4: blended okra juice and pandan leaf 50:50 ratio were obtained. The results from physical measurement (L,-a*,b* and percent of transmittance) were significantly different (P<0.05). The study chemical of measurements, i.e. pH, percentage of acidity and total soluble solids were performed. The results showed that Experiment 4 had the lowest pH and gave the highest percentage of acidity values of 3.15 and 0.28, respectively. The microbiological properties revealed that the number of microorganisms in each treatment was not found. The sensory evaluation on overall acceptability by using 9-point hedonic scale revealed that panelists accepted with the highest scores of 7.13 on okra juice )control). From the information obtained, the formulation of sports drink produced from Thai herbs can be developed to be accepted by consumers, which has increased steadily and expanded in the large future level in the beverage industry.