Development and Quality Evaluation of Kokum-based Herbal Tea Powder and Probiotic Drink
B. N. Sathish Kumar *
East West College of Engineering, Yelahanka New Town, Bengaluru - 560064, India.
Bhagyashree S. Patekar
East West College of Engineering, Yelahanka New Town, Bengaluru - 560064, India.
M. J. Nalina
East West College of Engineering, Yelahanka New Town, Bengaluru - 560064, India.
C. Tejeshwini
East West College of Engineering, Yelahanka New Town, Bengaluru - 560064, India.
Prabhat
East West College of Engineering, Yelahanka New Town, Bengaluru - 560064, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Kokum (Garcinia indica) is an underutilised tropical fruit with considerable potential for developing value-added food and beverage products. Processing kokum into herbal tea powder and probiotic-culture-containing beverages may enhance its utilisation and provide opportunities for product diversification.
Aim: The present study aimed to evaluate the physicochemical properties and drying characteristics of kokum fruit and develop herbal tea powder and a kokum-based drink containing probiotic culture, followed by sensory evaluation of the formulations.
Methods: The physicochemical properties of kokum fruit, including pH, total soluble solids and moisture content, were determined using standard laboratory methods. Kokum rinds were dried in a tray dryer at 60°C. Herbal tea powder was formulated using kokum rind powder, ginger, cinnamon, tulsi and cardamom, while the beverage was prepared using kokum extract, honey and Lactobacillus plantarum culture. Two herbal tea formulations and three beverage formulations were developed. Sensory characteristics were evaluated using a nine-point hedonic scale.
Results: Kokum fruit exhibited a juice pH of approximately 1.5, total soluble solids of 13°Brix and moisture content of 81.33%. Drying resulted in progressive moisture reduction. Treatment 2 demonstrated the highest sensory acceptability among the tested formulations for both products, achieving an overall acceptability score of 9 out of 9. The preferred formulations exhibited favourable scores for colour, flavour, mouthfeel and taste.
Conclusion: The findings demonstrate the feasibility of utilising kokum rind to develop sensory-acceptable herbal tea powder and a culture-containing beverage. However, further investigations into microbial viability, nutritional composition, storage stability and shelf life are necessary before commercial applications can be recommended.
Keywords: Kokum fruit, value-added products, herbal tea powder, Probiotic drink, Sensory evaluation, tray drying