Abstract:
Cucumber-Ginger drink is a healthy and combination beverage between cucumber, ginger, mint, lemon, and honey. The blend of Cucumber (Cucumis sativis L.), mint (), lemon (Citrus limon) and honey with ginger (Zingiber officinale) juice at 0% (C1), 2% (C2), 4% (C4), 6% (C4) and 8% (C5) (w/v) respectively to develop a new vegetable drink contain nutrients and phytochemicals that are beneficial to health. The drink blend without ginger extract but with water (Co) was used as control sample. This work was designed at formulating a healthy vegetable drink. Five different vegetable blends (formulae) with different ginger juice concentration were made and subjected to sensory evaluation, from which the best formulated drink was selected using a 9-point hedonic scale. These were then subjected to physicochemical, nutritional, phytochemical, microbiological analyses and shelf-life studies. They were analyzed for °Brix, pH, acidity, moisture, total solids and ascorbic acid (vitamin C). The results of the research showed significant reduction in pH (4.32 - 3.35), total soluble solids (11.66 - 9.42 %), reducing sugars (2.55 - 2.13 mg/mL) and nonreducing sugar (2.06 - 0.21 mg/mL). The results of the research showed significant increase in titrable acidity (0.04–0.21 citric acid mg/100mL), Vitamin C (0.137-0.198 mg/ml). The results of proximate analysis showed are significant includes moisture (96.08% to 99.08%), protein (0.013 - 0.103 g/100mL), fat (0.02 g/100mL to 0.13 g/100mL, ash (0.563 - 1.180 g/100mL), fiber (0.02 - 0.12 g/ 100mL) and available carbohydrate contents ranged from 9.81 to 14.08 g/100mL. There was a significant difference (P = 0.05) in proximate analysis between treatment means at 95% confidence interval. The macro (K, Ca, P, Na) and micro (Zn, Fe) minerals varied significantly different with Potassium(K) and Calcium (Ca) being the most abundant. The types and quantities of phytochemicals like TPC (0.13 – 0.30mg GAE/100ml) and TFC (0.12 – 0.16mg Quercetin/ml) present in the drinks were influenced by the formulation of the products. Amongst the formulated drinks, C2 (2% ginger juice) was the most organoleptically accepted. Alternatively, C5 (8% ginger juice) had the least overall acceptability amongst the formulated drink, was shown to be the most nutritive.
Page(s):
120-120
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022