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Development of Functional Beverage Based on Taste Preference

M. H. R. Bhuiyan
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

M. N. Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

The experiment was conducted to develop functional beverage based on taste preference and studied its storage life. 32 full factorial design was used to identify significant factor and base formulation. The “one factor at a time” optimization method was used to optimize formulation. The study showed that sweetness, sourness and their interaction have significant effect on overall acceptability in the development of functional beverage. Optimal combination per liter of functional beverage for men was found to be 73 mg saccharin and 30 ml of lime juice. For women, however, the optimal combination of each liter of functional beverage was 60 mg saccharin and 47.5 ml lime juice. Honey, garlic paste, black cumin seed powder, Sodium-benzoate, ascorbic acid, annatto color, citral, methyl phenyl acetate and water was common ingredients. Organoleptic taste test indicated that men and women preferred sweet and sour beverage respectively. TSS and pH showed linear whereas acidity and vitamin C concentration showed inverse relation with storage period. The RFT (4±1⁰C) storage ensured better retention of chemical and sensory properties than RMT (30±2⁰C) storage. Significant storage (RFT) life of functional beverage for men and women was 5 to 6 and 4 to 5 months, respectively.

Keywords: Acceptability, Men, Women

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Bangladesh.

Start Date: 00-01-2011

End Date: 00-12-2011

Program Area: Quality and Nutrition

Commodity: Pharmaceutical products

Objectives:

1. To find out optimal formulation of functional beverage based on taste preference, and 2. To study the storage-life of the developed functional beverage.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Bangladesh. The major ingredients were collected from local (K-R) market. Different chemicals and materials were used from the laboratory stock. The Contaminant free, thoroughly washed, vacuum dried black cumin seed were roasted and then grinded and repeatedly screened to find finest powder form. Honey was prepared by screening with fine screen. The lime juice was collected.Garlic paste was made from pre-prepared clove using mortar-pestle and cotton cloth. Water can be used up to 98 % (v/v) when high intensity sweeteners are used in beverage. The toxic level of black cumin seed is ≥25 grams and heating of seed is mandatory. Mixture of black cumin seed and garlic, in the ratio of 1:1 has antimicrobial effects. The typical use of ascorbic acid is <100 ppm. The 180 to 300 K-calories a day provided from honey is sufficient. The European Parliament and Council Directive permit the use of saccharin at 80 mg/l in energy reduced/sugar free-water/dairy/fruit based drinks. The respective average use of methyl phenyl acetate and the citral are 2.4 ppm and 17.6 ppm. Color can be used but must not exceed 100 mg/l. Benzoate is used in beverage. The European Directive permits 150 mg/l Benzoic Acid for soft drinks consumable without dilution. Primarily the 32 full factorial design was used. The main factors were sweetness from saccharin (40, 60, and 80 mg) and sourness from lime juice (10, 30 and 50 ml) with three level of each factor, as the soft drink is sweetened water-based beverage, usually with a balancing acidity. The “one factor at a time” optimization method was applied. Polynomial model having R²value a minimum of 0.85 was used to optimize formulation. The screened water was boiled at around 100⁰C and then cooled to 30⁰C. The pre-prepared ingredients were mixed in fixed amount with the required amount of water. Then 100 ppm of Sodium-benzoate was added with the beverage and packed in previously sterilized glass bottles. The consumer acceptability of the developed product was evaluated by a taste-testing panel (five males and five females) using 1-9 point Hedonic Rating Test (HRT). The panelist scores were analyzed with software. Acidity, pH, total soluble solids and vitamin C content were determined. The analysis of moisture content, ash, fat and protein was performed according to AOAC.

Source of Information: J. Environ. Sci. & Natural Resources, 5(1): 83 - 87, 2012; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study showed that sweetness, sourness and their interaction have significant effect on overall acceptability in the development of functional beverage. Optimal combination per liter of functional beverage for men was found to be 73 mg saccharin and 30 ml of lime juice.

Knowledge Management: Journal