Development of Nutraceutical Ready-to-Serve Blends of Ginger and Honey
Keywords:
Ginger, Honey Ready-to-serve Beverage, Shelf lifeAbstract
In the present investigation, an effort has been made to prepare a therapeutic ready-to-serve (RTS) beverage using ginger juice/extracts and honey. The blended RTS was prepared by using different proportions of ginger juice and honeyT1- 5% ginger extract + 10% honey, T2- 5% ginger extract + 15 % honey, T3- 10% ginger extract + 10 % honey, T4- 10% ginger extract + 15 % honey and T5- 10% ginger extract without honey (Control), which were stored under ambient conditions. The prepared RTS were analyzed for different biochemical parameters as well as sensory quality. Among the different blends, treatment (T2) having 5% ginger extract + 15 % honey maintained the bio chemicals with the highest organoleptic quality throughout storage period for overall acceptability.
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