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Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage

Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India
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Academic Editor: Joerg Gruenwald
Beverages 2017, 3(4), 50; https://doi.org/10.3390/beverages3040050
Received: 19 August 2017 / Revised: 26 September 2017 / Accepted: 29 September 2017 / Published: 16 October 2017
Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30) along with salt (white salt:black salt 1:1) at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity) and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry. View Full-Text
Keywords: cucumber juice; sugarcane juice; herbal extract; blending; response surface methodology cucumber juice; sugarcane juice; herbal extract; blending; response surface methodology
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Heena; Kumar, V.; Kaur, J.; Gat, Y.; Chandel, A.; Suri, S.; Panghal, A. Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage. Beverages 2017, 3, 50.

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