Developing a Low - Calorie Green Tea Based Ready-to-Drink Beverage using Brahmi (Bacopa monnieri), Ashwagandha (Withania somnifera), Stevia (Stevia rebaudiana) & Ceylon Cinnamon (Cinnamomum zeylanicum)
No Thumbnail Available
Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
There is increasing demand for low-calorie functional beverages as consumers are becoming health
conscious. Conventional ready-to-drink products consist higher sugar content causing health issues.
Green tea (Camellia sinensis) is known for various health benefits. Brahmi (Bacopa monnieri) and
Ashwagandha (Withania somnifera) possess anti-stress, energy and memory boosting like functional
properties. Cinnamon (Cinnamomum zeylanicum) is having pungent flavor and antimicrobial activity.
Stevia (Stevia rebaudiana) is a natural non-calorific sweetener. Therefore, this research was
conducted to develop a green tea based sugar-free natural functional beverage using these herbal
extracts. Green tea, Ashwagandha, Brahmi and Stevia infusions were obtained by brewing in hot
water. Cinnamon water extract was obtained by Soxhlet extraction. Several recipes were prepared
with different combinations of above extracts and sensory properties were evaluated using nine point
Hedonic scale by thirty untrained panelists. Results were statistically evaluated by Friedman test.
Physicochemical properties of the selected recipe were evaluated and its keeping qualities were
evaluated for a period of one month against Sodium benzoate (0.1% w/v) as the positive control and
sample without cinnamon as negative control. The selected recipe contained 0.2% of Green tea and
Ashwagandha, 0.05% of Brahmi and Cinnamon and 0.14% of Stevia in the basis of soluble solid
(g/100 ml). Changes in pH, titratable acidity and total soluble solids of cinnamon incorporated
sample were very much similar to that of positive control. At the end of the storage period , its total
plate count (6.6×102 CFU/ml) and yeast and mold count (5.2×101CFU/ml) were less than the
negative control (1.74×103, 3.9×102 CFU/ml respectively) and higher than positive control
(2.25×102,0 CFU/ml respectively). Total polyphenol content, DPPH scavenging activity (IC50), pH,
titratable acidity and total soluble solids content of the beverage were 59.68 ±0.05 mg GAE/100ml,
126.23 ± 0.53 μg/ml, 6.36 ±0.01, 0.488 ± 0.21%, 0.7 ± 0.021 respectively.With appreciable
physicochemical, organoleptic and keeping qualities, the developed green tea based Ready-to-Drink
beverage will be a healthy alternative. Analysis of chemical compounds which contribute for the
functional properties will be useful to confirm the health benefits of the product.
Keywords: Green tea; Cinnamon; Brahmi; Ashwagandha; Stevia
Description
Keywords
Food Science, Food Science and Technology, Food Science, Green Tea, Ceylon Cinnamon, Spice