Quality Evaluation and Consumer Acceptance Test of Functional Fruit-herb Beverages

Background: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up different herbal ingredients along with fruits/vegetables blended together to meet optimum outcomes. The purpose present paper is quality evaluation organoleptic acceptability which identified as a significant predictor. Methods: developed functional fruit-herb produced from Wheatgrass, Pomelo fruit Hibiscus flower addition each six treatments proportions were analyzed for acceptance test chlorophyll, carotenoids, total Phenolic contents, flavonoids content DPPH radical scavenging activity. Result: consumer’s overall serving portion (200 ml) was significantly correlated their taste flavor preference taste. Beverage (T2) most preferred, but beverage T2 favored by group while (T3) chosen second group. This study examined chemical characteristics its conclusions imply changing will change optimal blend’s nutrient profile. juice T5 at higher ratios greatly enhanced formulation’s antioxidant response. While level chlorophyll carotenoids considerably rose T6 T3 ratio wheatgrass increased.