Vol. 12, Special Issue 11 (2023)

Author(s):
Ritik Raj, Thejus Jacob and Mayank Prajapati

Abstract:
The aim of this study is to optimize and standardize the production process of a novel soy milk- based herbal beverage enriched with the natural extracts of hibiscus, Asian pigeonwings, and basil leaves. The combination of these herbal ingredients is believed to offer unique health benefits, such as antioxidants, protein, carbohydrate, vitamins, and minerals. Through process optimization and standardization, the goal is to develop a flavorful, nutritious, and commercially viable beverage that caters to health-conscious consumers seeking alternative plant-based options. The present paper focuses on the herbal beverage as it is prepared by mixing hibiscus powder, Asian pigeonwings powder and Basil powder with Soy milk 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 soy milk with other three ingredients in the ratio (100:00, 90:04:05:01, 85:06:07:02, 80:08:09:03) and they were marked as T₀, T₁, T₂, and T₃ respectively. The product's sensory evaluation was conducted using a 9-point Hedonic scale. Analysing variance and critical difference approaches were used to statistically analyse the data collected throughout the investigation. All the experimental treatments were also analysed using a chemically AOAC procedure.