Vol. 12, Special Issue 10 (2023)

Author(s):
Mayank Prajapati and Thejus Jacob

Abstract:
The exploration of herbal beverages extends beyond mere chemical analysis; it encompasses a comprehensive understanding of their nutritional profile and the implications for human health. This research paper provides a comprehensive overview of herbal beverages, shedding light on their nutritional and sensory dimensions. By consolidating existing knowledge and emphasizing their potential health benefits, this study aims to promote further research and innovation in the field of herbal beverage development and utilization, ultimately contributing to the well-being of individuals and communities worldwide. The present paper focuses on the herbal beverage as it is prepared by mixing ashwagandha and sarpagandha with oatmilk with the objective of assessing the sensory acceptability of the product with physicochemical and microbiological properties. Each treatment was replicated five times. Four drink formulations were prepared by mixing oatmilk with other three ingredients in the ratio (100:00, 95:05, 90:10, 85:15) and they were marked as T0, T1, T2, and T3 respectively.