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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 3665-3678
DOI: https://doi.org/10.20546/ijcmas.2018.711.422


Development of Orange Squash Blended with Herbal Infusion
Aruna Kumari Yadla*, M. S. Baig, Vinay Promod Kumar, M. V. Keerthi and Y. Venkatesh
College of Food Science and Technology, Pulivendula, India
*Corresponding author
Abstract:

The present study was conducted to develop a blended beverage using orange juice and herbal infusion such as basil, rosemary and oregano at different concentrations of 1.0, 2.0, and 3.0 per cent with sugar and water. From the organoleptic values of three levels of herbal infusion incorporated orange squashes, 2 per cent of herbal infusion found optimum as 3 percent showed bitter taste and 1 per cent showed no difference with control (orange squash). The standardized orange squash blended with herbal infusions were analyzed for its sensory and nutritional properties. The findings of microbial studies showed no total plate counts in the formulated beverages. The orange squash blended with herbal infusion of oregano at 2 per cent level found to be superior in quality and has good acceptability followed by rosemary and basil.


Keywords: Herbal infusion, Rosemary, Basil, Oregano and Blending
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How to cite this article:

Aruna Kumari Yadla, M. S. Baig, Vinay Promod Kumar, M. V. Keerthi and Venkatesh, Y. 2018. Development of Orange Squash Blended with Herbal Infusion.Int.J.Curr.Microbiol.App.Sci. 7(11): 3665-3678. doi: https://doi.org/10.20546/ijcmas.2018.711.422