e-ISSN 2231-8526
ISSN 0128-7680
Puteri Shazleen Izreena Mohd Shahrin, Norhayati Muhammad and Nur Fazira Abdul Rahim
Pertanika Journal of Science & Technology, Volume 30, Issue 1, January 2022
DOI: https://doi.org/10.47836/pjst.30.1.28
Keywords: Antioxidant, carbonated beverage, halalan thoyyiban, polyherbal
Published on: 10 January 2022
Herbal products usually have less palatability on their taste even though they are healthy and nutritious. Thus, this study aims to formulate polyherbal carbonated beverages, followed by the evaluation of sensory, physicochemical properties and their compliances with the halalan thoyyiban principle. Five formulations were prepared by varying the amount of water and polyherbal extracts that were designated using Design Expert 6.0.4 software. The most accepted formulation was formulation 1 (F1), containing 12.50% polyherbal extract and 87.50% water. F1 was characterised for its physicochemical properties, including carbon dioxide volume, pH, and total acidity, with 3.0 g/L, 4.5, and 1.7 %, respectively, and these findings have complied with the halalan thoyyiban principle. The antioxidant properties were evaluated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP), as well as total phenolic content (TPC), and it exhibited 1.25 mg GAE/mL,1.08 mM Fe (II) and 0.39 mg GAE/mL respectively. Eight Halal Control Point (HCP) were identified along with the production. Moreover, the beverage was found to have antioxidant properties and nutritional content (carbohydrate (0.3%) and energy content (2.0 kcal/100g)), which can give health benefits to the consumer and proven safe for consumption (LC50 =1066.60 μg/ mL). To conclude, the formulated polyherbal carbonated beverage is accepted by the consumer and complies with the halalan thoyyiban principle.
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ISSN 0128-7680
e-ISSN 2231-8526