A study on development and quality analysis of a beverage incorporated with Terminalia chebula

Abstract

The study’s aim was to develop a beverage incorporated with Terminalia chebula Retz., locally known as Haritaki, having gastro-intestinal motility improving properties. The objectives of the study were to develop the beverage, check its acceptability by conducting sensory evaluation and chemically analyzing the beverage for quality assessment by testing its anti-oxidant properties and presence of gallic acid, i.e., a hydrolysable tannin present in Haritaki fruit which majorly possess the properties of improving gastro-intestinal motility. The beverage was made by two methods viz. overnight refrigeration and boiling method. Then sensory evaluation was conducted by 9-point hedonic scale and as a result of which sample made with overnight refrigeration method were found to be more acceptable. Then samples prepared with both the methods were subjected to antioxidant property test and High-performance liquid chromatography (HPLC) to check the presence of gallic acid. The test results were in favor of the sample prepared by overnight refrigeration method having 14.49% more antioxidant property and 26.06mg/kg more gallic acid than that of the sample prepared with boiling method. The original taste of Haritaki is very bitter and strong. So, with the development of this beverage the flavor of Haritaki is enhanced and bitterness is reduced. Therefore, consumers can opt for this beverage over the original powdered form, hence increasing the acceptability of Haritaki. Also, no further preparation is required, people can consume it at an ease. The beverage developed will be a boon to the food industry in this era of unhealthy lifestyle.