Asian Food Science Journal

The present study was undertaken to develop and standardize a Ready-To-Serve (RTS) functional beverage infused with Ayurvedic herbs aimed at enhancing the overall well-being of individuals. Kokum juice (Garcinia indica), ashwagandha (Withania somnifera), shatavari (Asparagus racemosus) and jaggery powder were used for the preparation of the ready-to-serve beverage. To analyse the impact of varying concentrations of ayurvedic herbs (Ashwagandha and shatavari), three formulations were prepared of 0.5%, 1.0% and 1.5% while maintaining constant quantities of the other ingredients. Sensory evaluation was conducted using a 9-point hedonic scale by a semi-trained panel to assess colour, mouthfeel, aftertaste, flavour and overall acceptability. Mouthfeel was evaluated as a parameter instead of consistency as mouthfeel involves the interaction of the liquid with the oral surfaces, while consistency is more relevant to semi-solid foods. Among the three samples, 0.5% concentration of ayurvedic herbs (Ashwagandha and shatavari) was rated the highest for overall sensory appeal and selected for further analysis. The ready-to-serve beverage shows an ash content of 2.10% reflecting the mineral composition. The total soluble solids measured 11°Brix suggesting a moderate sugar level, pH of 3.5 and titratable acidity of 0.2% indicated a mild acidic nature of the beverage that helps in balancing the flavour. Additionally, the microbial analysis of all the samples showed no detectable growth of aerobic bacteria, coliforms or Escherichia coli. The Total Plate Count (TPC) was <1 CFU/mL and coliforms were <3 MPN/mL across all samples, indicating the beverages were microbiologically safe for consumption.