Formulation of polyherbal carbonated beverage based on halalan thoyyiban principle

Puteri Shazleen Izreena Mohd Shahrin, . and Norhayati Muhammad, . and Nur Fazira Abdul Rahim, . Formulation of polyherbal carbonated beverage based on halalan thoyyiban principle. pp. 513-526. ISSN 2231-8526

Herbal products usually have less palatability on their taste even though they are healthy and nutritious. Thus this study aims to formulate polyherbal carbonated beverages followed by the evaluation of sensory physicochemical properties and their compliances with the halalan thoyyiban principle. Five formulations were prepared by varying the amount of water and polyherbal extracts that were designated using Design Expert 6.0.4 software. The most accepted formulation was formulation 1 (F1) containing 12.50 polyherbal extract and 87.50 water. F1 was characterised for its physicochemical properties including carbon dioxide volume pH and total acidity with 3.0 g/L 4.5 and 1.7 respectively and these findings have complied with the halalan thoyyiban principle. The antioxidant properties were evaluated by using 2 2-diphenyl-1-picrylhydrazyl (DPPH) ferric reducing antioxidant potential (FRAP) as well as total phenolic content (TPC) and it exhibited 1.25 mg GAE/mL 1.08 mM Fe (II) and 0.39 mg GAE/mL respectively. Eight Halal Control Point (HCP) were identified along with the production. Moreover the beverage was found to have antioxidant properties and nutritional content (carbohydrate (0.3) and energy content (2.0 kcal/100g)) which can give health benefits to the consumer and proven safe for consumption (LC‚‚1066.60 g/ mL). To conclude the formulated polyherbal carbonated beverage is accepted by the consumer and complies with the halalan thoyyiban principle.

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Abstract

Herbal products usually have less palatability on their taste even though they are healthy and nutritious. Thus this study aims to formulate polyherbal carbonated beverages followed by the evaluation of sensory physicochemical properties and their compliances with the halalan thoyyiban principle. Five formulations were prepared by varying the amount of water and polyherbal extracts that were designated using Design Expert 6.0.4 software. The most accepted formulation was formulation 1 (F1) containing 12.50 polyherbal extract and 87.50 water. F1 was characterised for its physicochemical properties including carbon dioxide volume pH and total acidity with 3.0 g/L 4.5 and 1.7 respectively and these findings have complied with the halalan thoyyiban principle. The antioxidant properties were evaluated by using 2 2-diphenyl-1-picrylhydrazyl (DPPH) ferric reducing antioxidant potential (FRAP) as well as total phenolic content (TPC) and it exhibited 1.25 mg GAE/mL 1.08 mM Fe (II) and 0.39 mg GAE/mL respectively. Eight Halal Control Point (HCP) were identified along with the production. Moreover the beverage was found to have antioxidant properties and nutritional content (carbohydrate (0.3) and energy content (2.0 kcal/100g)) which can give health benefits to the consumer and proven safe for consumption (LC‚‚1066.60 g/ mL). To conclude the formulated polyherbal carbonated beverage is accepted by the consumer and complies with the halalan thoyyiban principle.

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Item Type:	Article
AGROVOC Term:	Carbonated beverages
AGROVOC Term:	Herbicidal properties
AGROVOC Term:	Feed formulations
AGROVOC Term:	Carbon dioxide enrichment
AGROVOC Term:	Carbonation
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Nutritional value
AGROVOC Term:	Antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10281

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