Development of beverage from Extracts of butterfly Pea and roselle
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The objectives of this study were to (1) evaluate physical and chemical properties of the commercial beverages from fruit and vegetable extracts, (2) develop a beverage from butterfly pea and roselle extracts, (3) analyze the shelf-life of this product, and (4) determinate the consumer acceptance of the beverage from extracts of butterfly pea and roselle. The findings showed that the commercial beverages from fruit and vegetable extracts were clear and dark brown color, 3.43-3.67 (pH), 16.50-35.00°Brix (total soluble solids), and low anthocyanin content. The optimum extraction of butterfly pea and roselle was boiling at 70+2°C and evaporation at vacuum pressure (72 millibar). This process resulted in the final anthocyanin content, approximately 1,366.98 and 4,090.19 mg/l for butterfly pea and roselle extracts, respectively. Then, the butterfly pea and the roselle extracts were blended at various ratios. Based on sensory evaluators (n=50), the 50:50 blend was the most preferential with respect to overall acceptability (p≤0.05). The decrease in the anthocyanin content was observed during storage for 5 weeks. No Coliform bacteria, E. coli, Salmonella spp. and yeast and mould were found in all samples while the total plate counts were still accepted asconsidered for the standard, set by the Ministry of Public Health. An acceptance test showed that consumers (n=100) absolutely accepted this product.
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