DEVELOPMENT OF HERBAL BEVERAGE FROM LOCALLY AVAILABLE MEDICINAL PLANTS

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dc.contributor.author RANGIKA, H.H.L.
dc.date.accessioned 2021-04-19T07:14:48Z
dc.date.available 2021-04-19T07:14:48Z
dc.date.issued 2012
dc.identifier.other UWU/EAG/08/0035
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6450/UWULD%20EAG%2008%200035-10052019110329.pdf?sequence=1&isAllowed=y
dc.description.abstract A formulation for development of an instant herbal drink from aqueous extract of five herbs, Ginger, Diamond flower, Coriander, Yellow berried nightshade and Flase calumba was carried out. The herbal extracts (40 % and 60 %) were separately mixed with sugar (with 4% and without), liquid nitrogen (nitrogenated) and carbonated water (carbonated). Shelf life of the developed beverages was analyzed in terms with sensory stimuli along with physio-chemical analysis. Microbial studies revealed that the product was within the standard limits for the formulated beverages. Samples subjected to sensory evaluation showed that there were significant differences between treatments with respects to color, aroma, flavor, sweetness and overall acceptability. Among the eight treatments, carbonated with 4 % sugar and 40 % herbal extract was recorded the significantly highest (P<0.05) consun preference for all sensory stimuli. From the results of quality assessments, the formulated carbonated beverage with4 % sugar and 40 % herbal extract was found to be superior in quality. Key World: Carbonated beverage, Nitrogenated beverage, Paspanguwa, Instant herbal drink, Sensory evaluation en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/EAG/08/0035
dc.subject Export Agriculture Degree Programme (EAG) en_US
dc.title DEVELOPMENT OF HERBAL BEVERAGE FROM LOCALLY AVAILABLE MEDICINAL PLANTS en_US
dc.title.alternative Research Article – EAG 2012 en_US
dc.type Thesis en_US


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