International Journal of Botany Studies


International Journal of Botany Studies


International Journal of Botany Studies
International Journal of Botany Studies
Vol. 6, Issue 2 (2021)

Effect of neutraceuticals on physico-chemical properties of mulberry blended juice


Shweta Parida, Kalpana Rayaguru, Jogeswar Panigrahi, Chandrashree Lenka

Mulberry is a ripe, fleshy, delicious fruit that contains low calories and healthy phytonutrients such as polyphenols, minerals and vitamins which are important for optimising the potency of health. The phenolic compounds in mulberry fruit include anthocyanins, flavonols, flavanones, phenolic acids etc. In addition, natural herbs such as basil and mint with ginger, rich source of phytochemicals that provide metabolic functions which for wellness among human-being. Blended juice was prepared with different proportions of herbs and ginger with mulberry. There were 8 different combinations of the juice. Among all the combinations, the sensory score was found best in treatment MBJ T8, followed by the combination MBJ T2. The combination MBJ T8 shown total phenol content, total flavonoid content & total antioxidant capacity as 708.34 ± 11.86 mg GAE, 236.91 ± 5.06 mg QE and 1117.47 ± 5.77 mg TEAC per 100 ml respectively.
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