Vol. 12, Issue 5 (2024)
Analysis of sensory attributes of giloy and guava based ready-to-serve beverage
Author(s): Anushka Pallavi and Dr. Dhruv Juyal
Abstract: Giloy (Tinospora cordifolia) is an herbal nutraceutical being used since ancient times for its medicinal value. The present study was conducted to formulate the giloy based guava Ready-To-Serve Beverage so as to imbibe the nutritional properties of both giloy and guava and provide a delectable healthy drink to the consumers. The aim was to reduce the post-harvest losses of guava fruit by utilizing it into manufacturing of different products like Ready-to-Serve (RTS) Beverage. Experimental treatments taken for the analysis were T0 (Control), T1 (3% giloy juice), T2 (5% giloy juice), T3 (7% giloy juice) and T4 (9% giloy juice). The treatments were subjected to sensory evaluation and the mean sensory scores of the following parameters color and appearance, taste, texture, mouthfeel and overall acceptability for the treatments T0, T1, T2, T3 and T4 were in the range of 6.5 to 8.0, 6.3 to 8.2, 6.9 to 7.9, 6.7 to 7.7 and 6.9 to 8.0 respectively. The sensory analysis revealed that the treatment T2 with 5% giloy juice incorporated into the guava RTS beverage was satisfactorily more palatable than as compared to other variants.
Pages: 189-191 | 75 Views 24 Downloads
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How to cite this article:
Anushka Pallavi, Dr. Dhruv Juyal. Analysis of sensory attributes of giloy and guava based ready-to-serve beverage. Int J Chem Stud 2024;12(5):189-191.
