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

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