Quality Evaluation and Consumer Acceptance Test of Functional Fruit-herb Beverages

Abstract

Background: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. Methods: 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 consumer acceptance test along with chlorophyll, carotenoids, total Phenolic contents, flavonoids content and DPPH radical scavenging activity. Result: The consumer’s overall acceptability of the beverages one serving portion (200 ml) was significantly correlated to their taste and flavor and consumer preference on taste. Beverage (T2) was most preferred, but beverage T2 was favored by one group while beverage (T3) was chosen by the second group. This study examined the chemical characteristics of functional fruit-herb beverages and its conclusions imply that changing the proportions of the ingredients will change the optimal beverage blend’s nutrient profile. Hibiscus juice in T5 and T2 at higher ratios greatly enhanced the formulation’s antioxidant response. While the level of chlorophyll and carotenoids considerably rose in T6 and T3 as the ratio of wheatgrass juice increased.