Development of a Ready-to-serve Beverage Using Coriander (Coriandrum sativum), Ginger (Zingiber officinale) and Long Pepper (Piper longum)
Published: 30-05-2023
Page: 199-216
Issue: 2023 - Volume 2 [Issue 3]
D. G. K. Bimsara *
Horizon Campus, Malabe 10115, Sri Lanka.
S. A. S. Jayawardana
Industrial Technology Institute, Malabe 10115, Sri Lanka.
R. R. P. Y. K. Rathnayaka
Horizon Campus, Malabe 10115, Sri Lanka.
M. A. R. I. Mampitiya
Horizon Campus, Malabe 10115, Sri Lanka.
D. M. W. D. Divisekera
Industrial Technology Institute, Malabe 10115, Sri Lanka.
*Author to whom correspondence should be addressed.
Abstract
Coriander, ginger and long pepper are well known for the medicinal properties and are commonly used as ingredients in the ayurvedic system of medicine. This study focused on developing a ready-to-serve (RTS) herbal drink using coriander, ginger and long pepper to meet the expectations of health-conscious consumers. Required amounts of roasted coriander seeds, dry ginger and long pepper were mixed with a required amount potable water, boiled at 100℃ until the volume was reduced to the desired level and filtered. The extract was mixed with the three different sweeteners, kithul treacle, coconut treacle and sugar, heated up to 100℃ and filled into heat stable polyethylene terephthalate (PET) bottles and capped well. Sensory evaluation was carried out using a screened and trained sensory panel to select the most preferred sweetener. The pH and Brix values of the developed herbal drink were measured. Aerobic plate count, yeasts and molds count and coliforms / E. coli count of the herbal drink were determined after 7 days. Freeze-dried herbal drink was used to determine the antioxidant properties using in vitro bioassays. Coconut treacle was selected as the most preferred sweetener. The pH and Brix values of the developed herbal drink were 4.98 and 6.2º, respectively. It complied with the microbiological limits prescribed in the Sri Lanka Standard specification for RTS fruit drinks. The developed herbal drink contains phenolic compounds including flavonoids and possessed abilities to scavenge DPPH (2,2-diphenyl-1-picryl-hydrazyl) radicals, reduce ferric ions and chelate ferrous ions. These findings indicated the antioxidant potential of the developed herbal drink.
Keywords: Coriander, ginger, ready-to-serve drink
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References
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