Preparation of Antioxidant Rich Herbal Mint Flavored Beverages using Grapes Juice

The present study entitled " Preparation of Antioxidant Rich Herbal Beverages Using Grapes Juice " was under taken to analyze the nutritional composition of grape and celery to be used for beverage preparation, using a variety of fruit bases like mint, also to chemically determine the nutritional constituents of the prepared beverages. Three different beverages were prepared using three different fruit base The five treatments that were applied in each product were T 0 (fruit juice-100%), T 1 (grapes juice 93%, celery juice 5% and mint extract 2%), T 2 (grapes juice 86%, celery juice 10% and mint extract 4%), T 3 (grape juice 79%, celery juice 15% and mint extract 6%) and T 4 (grapes juice 72%, celery juice 20% and mint extract 8%), T 5 (grapes juice 65%,celery 25% and mint extract 10%). The beverages prepared were organoleptically evaluated with regard to color, consistency, taste and flavor and overall acceptability using the 9 point Hedonic Scale. The nutritional compositions of the beverages were chemically determined with reference vitamin-C, total carbohydrate, carotene, iron and calcium using standard chemical procedures. The pH and viscosity was analyzed using standard AOAC (2005) procedures. The results were statistically analyzed using two way Analysis of Variance technique. Total carbohydrate content ranged from 9.98g to 49.90g/100ml, the carotene ranged from 2µg to 244.4µg, the highest being in grape and celery with mint. The iron content ranged from 1mg to 293.3mg/100ml highest being in grapes and celery with mint, the vitamin-C was between 6mg and 28.55mg, the highest being in grapes and celery with mint. The calcium content ranged from 1mg to 26.35mg/100ml, the highest being in grape and celery with mint. The pH ranged between 1.12 and 3.37. The viscosity ranged between 56 and 60.12 centipoises. Carotene, iron, calcium and vitamin C contents increased in the treated samples of all the four beverages as compared to control. Energy and Total carbohydrate content is decreased in the treated samples of all the four beverages as compared to the respective controls. Addition of herbal extracts not only increased the nutritional contents but also added variety in the choice of beverages.