Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage
Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-10-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/3/4/50 |
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| author | Heena Vikas Kumar Jaspreet Kaur Yogesh Gat Ashwani Chandel Sheenam Suri Anil Panghal |
| author_facet | Heena Vikas Kumar Jaspreet Kaur Yogesh Gat Ashwani Chandel Sheenam Suri Anil Panghal |
| author_sort | Heena |
| collection | DOAJ |
| description | Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30) along with salt (white salt:black salt 1:1) at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity) and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry. |
| first_indexed | 2024-04-13T00:57:36Z |
| format | Article |
| id | doaj.art-877e593a0fde463abd4f4d8aa507f7cb |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-04-13T00:57:36Z |
| publishDate | 2017-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-877e593a0fde463abd4f4d8aa507f7cb2022-12-22T03:09:36ZengMDPI AGBeverages2306-57102017-10-01345010.3390/beverages3040050beverages3040050Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal BeverageHeena0Vikas Kumar1Jaspreet Kaur2Yogesh Gat3Ashwani Chandel4Sheenam Suri5Anil Panghal6Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaFood Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaFood Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaFood Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaFood Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaFood Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaFood Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaCucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30) along with salt (white salt:black salt 1:1) at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity) and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry.https://www.mdpi.com/2306-5710/3/4/50cucumber juicesugarcane juiceherbal extractblendingresponse surface methodology |
| spellingShingle | Heena Vikas Kumar Jaspreet Kaur Yogesh Gat Ashwani Chandel Sheenam Suri Anil Panghal Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage Beverages cucumber juice sugarcane juice herbal extract blending response surface methodology |
| title | Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage |
| title_full | Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage |
| title_fullStr | Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage |
| title_full_unstemmed | Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage |
| title_short | Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage |
| title_sort | optimization of the different variables for the development of a cucumber based blended herbal beverage |
| topic | cucumber juice sugarcane juice herbal extract blending response surface methodology |
| url | https://www.mdpi.com/2306-5710/3/4/50 |
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