Hot water infusion technique to prepare antioxidant-rich beverage with pomegranate peel: Formulation, nutritional study and cost analysis

Abstract

This study aimed to utilize the pomegranate by-product for the formulation of antioxidant-rich beverage by the hot water infusion technique. The beverage was prepared with twelve variations of pomegranate peel powder at three different levels i.e. 2, 3 and 4 g along with combinations of three different spices (cardamom, ginger and cinnamon). Organoleptic properties of all the infusion formulations were examined, and it was noticed that the acceptable rate with no significant difference were there amongst the three levels of the pomegranate peel powder. Whereas, significant (p ≤ 0.05) difference in the acceptability of infusions with different spice powders was observed. However, cardamom spiced infusion was most liked by the panellist followed by ginger and cinnamon. Additionally, the antioxidant activity of the beverage was compared with four commercial brands of green teas. Peel infusion's DPPH● and FRAP values were found to be greater than those of the green tea brands by 18 % and 11 %, respectively. Cost estimation for the most accepted flavour, was also done.