Optimization and nutritional quality evaluation of mulberry (Morus alba Linn.) leaves based beverage
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Date
2021-09
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present study was conducted to formulate mulberry leaves based beverage using fresh mulberry leaves, amla, ginger and lemon extract. Box-behken model of response surface methodology was used for optimization of recipe. Optimization of mulberry leaves based beverage was done on the basis of nutritional and sensory parameters. Optimized mulberry leaves based beverage was analyzed for nutritional quality, antioxidant activity, consumer acceptability and keeping quality. For optimization process mulberry leaves extract (ME), sugar and amla extract (AE) were taken as independent variables. The effect of independent variables on the dependent variable viz. total soluble solids, pH, vitamin C, taste, flavor, color, appearance and overall acceptability was investigated. The results revealed that the total soluble solids varied from 3 – 7.7 brixº. The pH value varied from 3.9 to 5. Vitamin C content varied from 11.9 to 23.8 mg/100ml. The score for taste, flavor, color, appearance and overall acceptability varied 6.5 to 8.15, 6.7 to 8.11, 7.5 to 8.39, 7.8 to 8.93 and 7.4 to 8.18, respectively. The nutritional quality analysis revealed that optimized mulberry leaves based beverage contains 3.52% crude protein, 0.60mg/100ml iron, 2.78 mg/100ml calcium 4.16mg/100ml beta carotene and 80±0.05% antioxidant activity. The consumer acceptability of optimized beverage showed that 11% extremely liked the product, 44% liked very much, 41% liked moderately while no subject disliked the products. During the storage the total soluble solids significantly increased from 5.5 to 6.3, while pH decreased significantly from 4.05 to 3.70. Microbial analysis during storage revealed that the beverage was stable up to 2 months. Sensory evaluation of beverage showed that it was acceptable after 60 days of storage at room temperature (temperature 24-30 ℃, RH 55 ± 5% when packaged in glass bottles).The present investigation report that the optimized beverage is rich in crude protein(3.52%), iron(0.60mg/100ml), calcium(2.78mg/100ml), beta carotene(4.16mg/100ml), (DPPH) antioxidant activity (80±0.05%) and has high consumer acceptability. It can be recommended as healthy cum tasty beverage for all age groups.