Blending quality of mint and orange based nutritious herbal beverages
It is concluded that organoleptically orange and celery drink was most acceptable in the proportion of 78ml of fruit juice, 20ml of celery juice and 2ml of mint extract, of celery juice and 2ml of mint extract was added was most acceptable and celery drink, was most acceptable in the proportion of 72ml of the fruit juice, 20ml of the celery juice and 8ml of the mint extract. Carotene, iron and calcium contents increased in the treated samples of all the three beverages as compared to control. Vitamin-C content also increased in the treated samples of the beverages as compared to the control except in orange and celery beverage where it decreased. Total carbohydrate content decreased in the treated samples of all the three beverages as compared to the respective controls. Natural sweetener Stevia was used in the beverages instead of sugar, which lowered the calorie content. Addition of herbal extracts not only increased the nutritional contents but also added variety in the choice of beverages
How to cite this article:
Aradhana Verma. Blending quality of mint and orange based nutritious herbal beverages. Pharma Innovation 2017;6(8):81-84.