Aamir Muhammad, Abid Ahtesham, Azam Iqra, Ikram Ali, Saeed Farhan, Afzaal Muhammad, Ateeq Huda, Akram Noor, Hussain Shahzad, Khan Mahbubur Rahman
National Institute of Food Science and Technology (NIFSAT) University of Agriculture Faisalabad Pakistan.
Department of Food Science and Technology Government College Women University Faisalabad Faisalabad Pakistan.
Food Sci Nutr. 2024 Mar 15;12(6):4353-4361. doi: 10.1002/fsn3.4101. eCollection 2024 Jun.
The current study was planned to provide nutrient dense carbonated beverage fortified with chamomile herbal extract that was rich in healthy nutrients and best to use. Infusion method was used to prepare chamomile herbal extract. After adding flavor and sugar syrup, carbonation was done. Different treatments were prepared (T, T, T, T, T, and T). The antioxidant potential, physiochemical properties, and sensory attributes of beverage were assessed. Results showed that addition of chamomile enhanced the antioxidant and physiochemical properties of beverage. The DPPH activity, total phenolic content, and total flavonoid content were observed as 49.23 ± 0.03 (%), 136.92 ± 0.06 (mg GAE/L), and 1989.47 ± 0.07 (mg QE/L), respectively, among T with 12% of chamomile extract. Moreover, the acidity increases from T to T (0.191 ± 0.01 to 0.220 ± 0.01). Furthermore, the overall acceptability of T was highest among sensory attributes.
本研究旨在提供一种富含营养的碳酸饮料，该饮料添加了富含健康营养成分且易于使用的洋甘菊草本提取物。采用浸提法制备洋甘菊草本提取物。添加香料和糖浆后进行碳酸化处理。制备了不同的处理组（T1、T2、T3、T4、T5和T6）。对饮料的抗氧化潜力、理化性质和感官特性进行了评估。结果表明，添加洋甘菊可增强饮料的抗氧化和理化性质。在含有12%洋甘菊提取物的T3处理组中，DPPH活性、总酚含量和总黄酮含量分别为49.23±0.03（%）、136.92±0.06（mg GAE/L）和1989.47±0.07（mg QE/L）。此外，酸度从T1到T6逐渐增加（从0.191±0.01增加到0.220±0.01）。此外，T3在感官特性方面的总体可接受性最高。
