Innovative Nutraceutical Ginger Splash- Development and Characterization

Mehak Ahsan; Rashid Raza; Ayesha Rafat; Saman Aslam; Shahtaj Khan; Syeda Komal Zaidi

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Innovative Nutraceutical Ginger Splash- Development and Characterization

Author(s)

Mehak Ahsan Department of Food Science & Technology, Jinnah University for Women, Karachi, Pakistan

Rashid Raza Department of Food Science & Technology, Jinnah University for Women, Karachi, Pakistan

Ayesha Rafat Department of Food Science & Technology, Jinnah University for Women, Karachi, Pakistan

Saman Aslam Department of Food Science & Technology, Jinnah University for Women, Karachi, Pakistan

Shahtaj Khan Department of Food Science & Technology, Jinnah University for Women, Karachi, Pakistan

Syeda Komal Zaidi Department of Food Science & Technology, Jinnah University for Women, Karachi, Pakistan

Abstract

The need for production of more health-promoting, nutraceutical properties and affordable drinks prompted the idea of establishing ginger-based beverages. This study is aimed to produce a new innovative ready to drink splash of ginger. Standard methods were applied for sensory analysis and physicochemical (proximate) analysis. Among the various combinations, the newly developed ginger-based beverage containing 2.0g/10ml ginger extract was found to be better for its nutritional quality and sensory evaluation. Both of the products, control and newly established ginger-based beverage have been found highly acceptable according to sensory evaluation. The acidity, pH, brix, ascorbic acid, antioxidant activity and IC50 of newly developed ginger-based beverage were found to be 26%, 3.0, 9.4%, 18.1%, and 85.65ppm respectively. On the sensory and microbiological point of view, the presently developed ginger-based beverage was found highly acceptable. Analysis during storage for a period 60 days shows good quality attributes of ginger splash. A reducing trend was observed in ascorbic acid and in acidity content during storage. The pH has been observed increased by the passage of time. Ascorbic acid content of ginger splash was observed to be changes significantly during storage period. The newly developed ginger splash also has the market competent price therefore the product is likely to gain the attraction of consumer and improves the market trends.

Publication Details

Page(s) 54-60

DOI DOI not available

Published Journal: Journal of Research Science, Volume: 32, Issue: 3--4, Year: 2021

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Keywords

Spices, ginger-based beverage, Ginger, lemon, splash