Abstract

A. longifolia (common name Kulikhara) is widely known medicinal herb with its established therapeutic properties. Citrus beverage is identified as a potential platform for enrichment with herb extract for enhancement of its nutritional and functional value. Individual extract from citrus fruits, spice blend (cardamom and cinnamon) and kulikhara leaves were prepared. Lemon and sweet-lime juice along with spice extract and sugar syrup were blended in a definite ratio with incorporation of aqueous extract of A. longifolia. Both unprocessed and heat-processed beverages were compared for iron and polyphenol content. 10% herb extract with corresponding 0.8 g herb solids in the final unprocessed beverage was found to be acceptable. Final formulation was selected by sensory evaluation with overall acceptability of 8.0. Titratable acidity content, ash content and vitamin C content of the unprocessed and processed final beverage was found to be 0.45-0.46 g/100 ml, 0.57-0.51% (w/w) and 0.056 IU. There was 51.43% (w/w) increase in iron content after heat-processing, whereas polyphenol content was found to get decreased by 68.5% (w/w).

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