PHYSICO- CHEMICAL PROPERTIES OF ANTIOXIDANT RICH HEALTHY BEVERAGES PREPARED BY USING PINEAPPLE JUICE AND GUAVA LEAVES EXTRACTS FLAVOURED WITH HERABS (MINT AND BASIL)

Abstract

The present study entitled “Preparation of antioxidant rich healthy beverages by using pineapple juice and guava leaves extract flavoured with herbs (mint and basil)” was undertaken to analyse the antioxidant content of prepared beverages. Two beverages were prepared using pineapple juice, guava leaf extract, herbs extract and dates and to calculate the antioxidant composition of the prepared beverages. Two recipes were prepared namely; “pineapple based beverage incorporated with guava leaf extract, mint  extract, dates”, “pineapple based beverage incorporated with guava leaf extract, basil extract, dates” using the standard ingredients and method of preparation. The five treatments were T0(pineapple juice 92% and dates8%), T1(pineapple juice-88%, guava leaf extract-2%, mint 2% /basil 2 %, dates-8%), T2(pineapple juice-84%, guava leaf extract-4%, mint 4%/ basil 4%), dates 8%), T3(pineapple juice-80%, guava leaf extract-6%, mint 6%/ basil 6%), dates 8%), T4(pineapple  juice-76%, guava leaf extract-8%, mint 8%/ basil 8%), dates 8%), T5(pineapple juice-72%, guava leaf extract-10%, mint 10 %/basil 10 %), dates 8 %). Pineapple based beverages incorporated with guava leaf extract, mint extract, dates was the best among the one beverages. The nutritional compositions of the beverages were evaluated through chemical analysis. The total carbohydrate content ranged from 2224.25g/100 ml, energy content ranged from 98.45–104.7Kcal/100ml, vitamin C content ranged from 29.89 – 31 mg/100ml the highest being in beverage flavoured with basil.