PDF(Pubmed)
Abstract：
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 (T0, T1, T2, T3, T4, and T5). 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 T5 with 12% of chamomile extract. Moreover, the acidity increases from T0 to T5 (0.191 ± 0.01 to 0.220 ± 0.01). Furthermore, the overall acceptability of T4 was highest among sensory attributes.
摘要：
目前的研究计划提供营养丰富的碳酸饮料，富含洋甘菊草药提取物，富含健康营养素，最适合使用。采用输注法制备洋甘菊中草药提取物。添加香料和糖浆后，碳化已经完成。制备不同的处理(T0、T1、T2、T3、T4和T5)。抗氧化潜力，理化性质，并对饮料的感官属性进行了评估。结果表明，洋甘菊的加入增强了饮料的抗氧化和理化性质。DPPH活性，总酚含量，总黄酮含量为49.23±0.03(%),136.92±0.06(mgGAE/L),和1989.47±0.07（mgQE/L），分别,在T5中含有12％的洋甘菊提取物。此外，酸度从T0到T5增加（0.191±0.01到0.220±0.01）。此外，在感官属性中，T4的总体可接受性最高。
