Vol. 11, Issue 9 (2022)

Author(s):
Bhupendra Kumar Mahanandia, Shanker Suwan Singh and Nukul Saini

Abstract:
In order for a country to be healthy, strong, and productive during the COVID-19 pandemic, the nutritional status of its people must be good. In the new millennium, we are replacing the upward trend in nutritional and health awareness that has increased the consumer demand for healthy drinks with immunity boosting properties. The goal of the current experiment was to create a health beverage using apple juice and the inclusion of carrot and ginger juice. Treatment T1 had an apple juice standard of 85% and carrot standard of 15%, T2 had an apple juice standard of 75% and carrot standard of 25%, and T3 had an apple juice standard of 65% and carrot standard of 35%, and 2.5% of ginger juice added as standard in treatments. The product's organoleptic characteristics, such as flavour and taste, colour and appearance, and consistency, were evaluated by trained panellists using a 9-point hedonic scale, in addition to physico-chemical analysis for estimating its nutritional content and microbial analysis such as SPC (standard plate count) and coliform count for product safety. The treatments scoring the highest value is T1 with 85% apple juice, 15% carrot juice and 2.5% ginger juice. Thus, based on physico-chemical, microbial and organoleptic evaluation the treatment can be rated as T1>T0>T2>T3.