Authors : S. SADALGE AND V. YARDI
Page Nos : 224-228
Description :
Cymbopogoncitratus (Lemongrass), a widely cultivated herb in the tropical areas of Africa, America and Asia is principally used in the preparation of tea in India for its health benefits and for various other reasons. The present study was carried out to develop herbal beverages using Cymbopogoncitratus. Hot water extracts in the form of a decoction were prepared by boiling lemongrass in water at 950 C ± 2 for 15 minutes and three variation of the beverages were prepared- Lemongrass Herbal Beverage (LB), Lemongrass Mint Herbal beverage (LMB), Lemongrass Ginger Holy Basil Beverage (LGBB) and were stored at refrigeration temperature (RFT) and room temperature (RT) in sterile sealed glass bottles. Shelf life studies of the beverages were carried out in terms of pH, titrable acidity, microbial analysis (TPC and YMC) and sensory evaluation for a storage period of 35 days. It was observed that as the pH decreased the titrable acidity increased during storage period but however, the results obtained were not significant (p > 0.05). The beverages stored at RT had a shelf life of 21 days whereas the ones stored at RFT were within the microbiological standards during the studied period. LGBB showed the highest microbial growth at the end of the study. There was a significant difference observed among the three beverages in the sensory characteristics of the beverages stored at RFT and RT (p < 0.05). LB was most acceptable followed by LMB. The sensory scores of LGBB declined over a period of 35 days.
Keywords:Cymbopogoncitratus, development, shelf life studies, microbial analysis, sensory evaluation
