Formulation and Quality Evaluation of Instant Botanical Premix Drink from Roselle, Kale and Beetroot
Wan Nur Zahidah W.Z. *
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Syahida M.
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Raja Arief Deli., R.N
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Norhida Arnieza M.
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the sensory properties, microbiological safety, and antioxidant capacity of three formulated instant botanical premix drink from roselle, kale and beetroot (F1, F2, and F3). Sensory analysis revealed significant differences among formulations, with F3 achieving the highest ratings for color, aroma, viscosity, and overall acceptance (score 5.3). Microbiological assessment showed that all formulations complied with International Commission on Microbiological Specifications for Foods (ICMSF), with total plate counts ranging from 3.3 × 10² to 4.1 × 10² cfu/g, and yeast, mould, coliforms, Escherichia coli, and Staphylococcus aureus remaining below detection limits. Antioxidant analyses indicated that F1 exhibited the strongest DPPH radical scavenging (73.62%) whereas F3 demonstrated the highest ferric reducing antioxidant power (563.16 mg FeSO₄ Eq/100 g) and total phenolic content (587.67 mg GAE/100 g). Collectively, these findings highlight F3 as the most promising formulation due to its superior sensory acceptability, microbial safety, and phenolic-linked antioxidant potential.
Keywords: Instant botanical premix drink, roselle, kale, beetroot, quality evaluation