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 |
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.
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