Development and quality assessment of health beverage from apple juice blended with carrot and ginger

In order for a country to be healthy, strong, and productive during the COVID-19 pandemic, nutritional status of its people must good. new millennium, we are replacing upward trend in health awareness that has increased consumer demand healthy drinks with immunity boosting properties. The goal current experiment was create beverage using apple juice inclusion carrot ginger juice. Treatment T1 had an standard 85% 15%, T2 75% 25%, T3 65% 35%, 2.5% added as treatments. product's organoleptic characteristics, such flavour taste, colour appearance, consistency, were evaluated by trained panellists 9-point hedonic scale, addition physico-chemical analysis estimating content microbial SPC (standard plate count) coliform count product safety. treatments scoring highest value is juice, 15% Thus, based on physico-chemical, evaluation treatment can rated T1>T0>T2>T3.