National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Over the past few years, the Beverage Industry has evolved and innovated itself to meet the demands of the consumers and the present market. Earlier people had only water and milk as a beverage. Water is considered to be a source of hydration while milk is considered as “complete food”, but the advancements in the food sector has led to the manufacture and processing of many beverages, either alcoholic or non-alcoholic. Apart from alcoholic drinks, the trend is readily shifting towards RTD (Ready to Drink) beverages. These are low-fat drinks that are thirst-quenching, refreshing, and nutritionally superior and provide instant energy. Drinks infused with herbal extracts can be a potential source of anti-oxidants, vitamins, minerals and fibres. This paper focuses on RTD beverage made primarily from coconut water, coriander leaves extract and cumin powder. Coconut water is a primitive tropical beverage whose demand and popularity in the market is elevating continuously. It has been characterized as a “sports beverage”. It has low matter content comprising mainly of sugars and minerals. Coriander leaves are the source of essential oil, Linalool. Besides, the leaves possess anti-microbial, anti-fungal, anti-mutagenic and anti-oxidant properties and help to cure indigestion, depression and lowering cholesterol levels. Cumin is a dried ripe food with a strong aromatic flavour. It has high medicinal value as well as possessing anti-microbial and anti-oxidant properties.
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