FORMULATION OF ORANGE BASED NUTRITIOUS BEVERAGE … · 2019-08-07 · Key words: celery leaves, fruit pulp, Stevia and mint leaves, acceptability, nine point Hedonic Scale. M.Sc.

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FORMULATION OF ORANGE BASED NUTRITIOUS BEVERAGEINCORPORATING CELERY AND MINT,

USING A NATURAL SWEETENER

Guha, A., Dubey, R. and Sheikh, S.

ABSTRACTThe present study entitled "Formulation of orange based nutritious beverage incorporating celery and mint, using a natural sweetener"was undertaken to analyze the nutritional composition of celery and mint to be used for beverages preparation, using orange juice as baseand also to chemically determine the nutritional constituents of the prepared beverage.

Celery juice/pulp and mint was incorporated into the beverage using orange along with Stevia as the natural and zero calorie sweeteners,using the standard ingredients and methods of preparation. The four treatments were T0 (fruit juice-100% and sugar-20gm), T1 (fruitjuice-78%, celery juice- 20% and mint extract-2%), T2 (fruit juice-76%, celery juice- 20% and mint extract-4%), T3 (fruit juice- 74%,celery juice- 20% and mint extract- 6%) and T4 (fruit juice- 72%, celery juice- 20% and mint extract-8%). The beverages prepared wereoraganaleptically evaluated for colour, consistency, taste & flavour and overall acceptability by using a 9 point Hedonic Scale. Thenutritional compositions of beverages were chemically analyzed. The total carbohydrate content ranged from 2.46gm to 21.7gm/100ml, thecarotene content ranged from 15µg-244.4µg. The iron content was between 0.7mg and 2.11mg/100ml, the vitamin-C was between 49.44mgand 64mg/100ml. The calcium content ranged from 5mg to 25.6mg/100ml.

It was concluded from the study that the beverages formulated using celery; mint and Stevia at different levels of incorporation were at parwith conventional beverages while improving the vitamin-C, carotene, iron and calcium content in addition to the fact that celery and minthas several other therapeutic benefits.

Key words: celery leaves, fruit pulp, Stevia and mint leaves, acceptability, nine point Hedonic Scale.

M.Sc. Student, Assistant Professor, Professor and DeanDepartment of Food Nutrition and Public Health, Ethelind College of Home Science,

Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (Allahabad)-211007

INTRODUCTIONFreshly squeezed juices from fruits and vegetables are excellent

sources of minerals and vitamins that catalyze chemical reactionsoccurring in the body. These enzymes also produce the energyneeded for digestion, absorption, and conversion of food intobody tissues. An increased intake of fruit and vegetable juicesensures that the body will efficiently absorb more minerals andvitamins.

Another helpful benefit of fruits and fruit juices is their abilityto promote detoxification in the human body. Fruits help tocleanse the body, especially those with high acid levels.

Celery has always been associated with lowering of bloodpressure. When combined with other juices, it provides differentformula that helps other conditions. Celery leaves have a highcontent of vitamin A, whilst the stems are an excellent source ofvitamins B1, B2, B6 and C with rich supplies of potassium, folate,calcium, magnesium, iron, phosphorus, sodium and plenty ofessential amino acids. In addition to well-known antioxidants likevitamin C and flavonoids, scientists have now identified at leasta dozen other types of antioxidant nutrients in celery. Theantioxidant support we get from celery is largely due to itsphenolic nutrients that have been shown to help protect usagainst unwanted oxygen damage to our cells, blood vessels, andorgan systems. Celery juice is a natural remedy for reducing bloodcholesterol levels in our body. It contains a chemical compoundnamed 3-n-butylphthalide that has positive effects on reducing

the bad cholesterol in our body (low density lipoprotein. Studiesreveal that mint can effectively treat problem of irritablebowel syndrome, in both children and adults and also it ishelpful in relieving pain caused by this problem. Mint leaveshave decongestant properties; the aroma of thesewonderful leaves is helpful in relieving congestion of therespiratory tract.

In this beverage, stevia shall be used as the sweetening agent.Studies and researches show that Stevia may stabilize bloodsugar levels, increase insulin resistance, may even promote insulinproduction by promoting the pancreas health, and discourageglucose absorption in the blood.

The Vitamin B6 found in orange juice aids in the production ofhemoglobin. Beta carotene from orange juice can help preventcell damage. Orange juice has quite a bit of calcium in it, too.This helps promote bone health and strengthen teeth. Folic acidsin orange juice help boost brain, spinal cord and neural systemhealth. It has also been found that orange juice is highly beneficialto weight loss. Oranges are full of soluble fiber, which isespecially beneficial for lowering cholesterol levels.

MATERIAL AND METHODSThe investigation was conducted in the Department of Food

Nutrition and Public Health, Ethelind College of Home Science,Sam Higginbottom University of Agriculture, Technology AndSciences (SHUATS), Prayagraj (Allahabad). The details of the

The Allahabad Farmer, Vol. LXXV, No. 1, January - March, 2019

Received 13-08-2014Accepted 05-03-2019

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materials, experimental procedure and techniques to be adoptedduring the course of the resrearch were as follows:

2.1 Experimental Site - The present research was carried outin the Nutrition Research Laboratory in the Department of FoodNutrition and Public Health, Ethelind College of Home Science.

2.2 Procurement of Raw Materials - Celery stalks werepurchased from the super-market of Allahabad. Oranges and mintwere procured from the local vegetable market. Stevia powder wasobtained from the nearby pharmacy.

2.3 Formulation of beverages - Treatment and replication ofthe formulation of fruit based herbal beverage:-

consistency (8.7), taste & flavour (8.8) and the overallacceptability (8.95). This is followed by T2 and T3 respectively.T1 was found to be the acceptable by the panel of judges.

Nutritional composition of the prepared beverages :-

CONCLUSIONThe celery beverages were prepared using orange as base with

treatments for each product as T1 (20ml celery juice & 2ml mintextract), T2 (20ml celery juice & 4ml mint extract), T3 (20ml celeryjuice & 6ml mint extract) and T4 (20ml celery juice & 8ml mint

Treatment Fruit Celery Sugar Mint Steviajuice/pulp juice (gm) extract (mg)

(ml) (ml) (ml)T0 100 20T1 78 20 - 2 17.5T2 76 20 - 4 17.5T3 74 20 - 6 17.5T4 72 20 - 8 17.5

Table 3.1: Average sensory scores of different parameters incontrol and treated sample of orange basedcelery beverage:

Treatment Colour Consistency Taste and OverallFlavour acceptability

T0 7.7 7.6 7.85 8.7T1 8.75 8.7 8.8 8.95T2 7.9 8.5 8.05 8.35T3 7.7 7.5 7.9 8.4T4 7.4 7.5 7.75 8F% Significant Significant Significant SignificantC.D. 0.2 0.2 0.17 0.4

Average percentages of nutrients in control and treatedsamples of "Orange and celery beverage with mint"TreatmentsNutrients T0 T1 T2 T3 T4

Energy (kcal) 88.6 11.58 12.36 13.14 13.92Total carbohydrate 21.7 2.28 2.34 2.4 2.46(gm)Vitamin-C (mg) 64 51.66 50.92 50.18 49.44Carotene (µg) 15 148.1 180.2 212.3 244.4Iron (mg) 0.7 1.77 2.7 2.4 2.11Calcium (mg) 5 13.9 17.8 21.7 25.6

Comparison of nutritional composition of control and besttreated sample using paired comparison test :Nutrients T0 T1 Difference T T Result

(T0 - T1) (calculated) (table)Energy 88.6 11.58 77.02 1215.102 4.303 SignificantTotalcarbohydrate 21.7 12.28 9.42 263.63 4.303 SignificantVitamin-C 55 51.66 3.34 10.01 4.303 SignificantCarotene 15 148.1 -133.1 82.65 4.303 SignificantIron 0.7 1.77 -1.07 161.5 4.303 SignificantCalcium 5 13.9 -8.8 289.359 4.303 Significant

Physico-chemical properties of prepared beverage:-Product Properties Orange and celery juice with mint pH 5.2Viscosity (cP) 56Total soluble solids 10.23

The basic fruit beverage with sugar (20gm) was served ascontrol (T0) for each product. Four value addition treatments weredone with celery juice (20ml), mint extract at 2ml, 4ml, 6ml and8ml were referred to as T1, T2, T3 and T4 respectively. The amountof fruit juice was varied at each treatment at 78ml, 76ml, 74ml and72ml in accordance to all the four treatments. The amount of Steviawas kept constant at 17.5mg for all the products prepared.

2.4 Sensory Evaluation- Sensory evaluation of the productswas done by a panel of five judges among the faculty membersof Ethelind College of Home Science for the sensory attributes,i.e., colour and appearance, consistency, taste and flavour andoverall acceptability of the prepared beverages by using NinePoint Hedonic Scale. The samples were placed before the judgeswith sample code, T1, T2, T3 and T4 incorporation with celery juice(20%), and mint at 2%, 4%, 6% and 8% respectively. The panelof judges graded the coded samples of the beverages.

2.5 Chemical analysis of fruit based herbal nutritiousbeverages -

The analysis of the nutrient composition and determinationof the physico-chemical properties of the prepared beverages wasdone chemically, under the following heads :- Determination of pH by AOAC (2005) method. Determination of viscosity by AOAC (2005) method. Determination of TSS. Determination of vitamin C. Determination of total carbohydrate. Determination of carotene. Determination of iron and calcium.

RESULTS AND DISCUSSIONThe data collected on different aspects as per the methodology

have been tabulated and analyzed statistically.The result illustrated in the above table, pertains to the average

sensory scores of different parameters in treated samples of theprepared beverage. This clearly indicates that the treatment T1

of the beverage has the highest score in terms of colour (8.75),

Guha, A., Dubey, R. and Sheikh, S.

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extract). The fruit juice (100ml) and sugar (20gm) was added tocontrol. In treatment samples (17.5mg) Stevia powder was usedas the natural sweetener. The observations were recorded,tabulated and statistically analyzed by following analysis ofvariance and critical difference technique. The organolepticevaluation of the products was done by using the "Nine pointhedonic scale".

From the result summarized it is concluded that celery juicewith fruit pulp can be successfully incorporated regularly ineveryday fruit beverages according to their recipes. The prepareddrinks were accepted with regard to sensory characteristics.Nutritional composition of prepared beverage regardingcarbohydrates and energy was found to be satisfactory. On theother hand, the qualities of the beverage were improved rapidlyon addition of celery and mint and by replacing sugar with Stevia.The amount of iron, carotene, calcium and vitamin-C was greatlyimproved in the treated samples of the products.

ACKNOWLEDGEMENTThe author is grateful to Dr. Ritu Prakash Dubey and Prof. S.

Sheikh, Sam Higginbottom University of Agriculture, TechnologyAnd Sciences, Prayagraj (Allahabad) for the support during thiscourse of study and their excellence technical assistance isgratefully acknowledged.

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The Allahabad Farmer, Vol. LXXV, No. 1, January - March, 2019