Potential of milling byproducts for the formulation of health drink and detox tea-substitute

Abstract

Due to pandemic situation, a sudden demand of healthy and immune booster products has risen to get rid of infections like Covid-19. The aim of this study is to develop novel health drink and beverages using plant-based byproducts like orange peel, milling byproducts (chickpea husk, rice bran, broken rice, wheat bran). Byproducts were processed by using different culinary processes such as, soaking, blanching, roasting, natural air-drying. Proximate composition along with minerals, antioxidants, Vitamin-C of formulated Health Drink Powder (HDP) and Detox Tea-substitute (DTS) were estimated. Most acceptable variants among the formulated products were estimated through sensory profiling where, HDP1 (7.79 ± 0.01) and DTS2 (8.18 ± 0.11) showed higher acceptability scores among others. Crude protein present in HDP and DTS were (19.27 ± 0.01)% and (18.21 ± 0.19)% respectively. Calcium was higher in HDP (81.21 ± 4.03 mg/100 g), whereas phosphorus was higher in DTS (211.52 ± 0.22 mg/100 g). Total phenolic contents of both the products were around 4 mg GAE/g. Vitamin C level was higher in HDP (60.23 ± 0.11 mg/100 g). Shelf life study and microbial load assessment indicated longer storage life of the formulated products. The Total Plate counts (Log CFU/g) were 2.12 ± 0.01 and 2.08 ± 0.12 found to be in freshly prepared HDP1 and DTS2 respectively under evaluation. The yeast and mold counts (Log CFU/g) was observed after 75th day and 60th day in HDP1 (2.09 ± 0.05) and DTS2 (2.01 ± 0.11) respectively (stored room temperature). The overall acceptability of these novel formulations as determined by sensory evaluation throughout the storage duration was satisfactory. According to the estimated data it can be concluded that the selected byproducts can be utilized as significant plant-based sources to formulate value-added functional products without affecting its sensory quality and to enhance nutritional status of consumer.