International Journal of Home Science
2016, VOL. 2 ISSUE 3, PART C
Formulation and quality analysis of detox drink
Author(s): Madhu Mitha M, Divya B and Simmi Jain
Cucumber, Lemon, Ginger, Mint leaves, Cinnamon and Apple cider Vinegar were optimized, blended in a Warring blender, for the formulation of standard and the extract was stored in a PET bottle under refrigerated temperature of 12 °C for 5 days. Two variants (V1 and V2) were prepared with added wheat grass at 0.5% and 1%. All the three beverages were evaluated for Physico-chemical and Sensory analysis (9 point hedonic scale). Marginal changes in acidity and Vitamin–C were observed. Vitamin-C (2.6mg) decreased and the acidity of the juice (1.89 – 2.11) increased progressively during the shelf life. The mean overall acceptability scores were above 8 on Day 1 and lessened throughout the storage period. The samples were rejected on the 5th day of storage (rejection score < 6). The product is recommended for obese and young people and is to be consumed within 3 days.
How to cite this article:
Madhu Mitha M, Divya B and Simmi Jain. Formulation and quality analysis of detox drink. International Journal of Home Science. 2016; 2(3): 153-155.