Sensory Evaluation and Consumer Acceptability of an Amla-Based Antioxidant Herbal Beverage
A study of the sensory of the herbal formulation using traditional ingredients
Keywords:
Functional Foods, Hedonic Scale, Phyllanthus emblica, Refreshing Drink, Sensory EvaluationAbstract
In today’s busy world, commercial food and beverages have become staples in daily life. However, many of these products contain harmful pesticides and synthetic additives that create serious health risks. Continuous consumption of such items is associated with increased risks of cancer, neurological disorders, hormonal imbalances, digestive disturbances, weakened immunity, and long-term organ damage. In spite of growing consumer awareness, healthy affordable beverage alternatives remain limited.
Functional drinks afford a promising solution by furnishing essential nutrients without harmful additives. This study aimed to develop a refreshing, nutrient-dense beverage using Phyllanthus emblica (amla), Murraya koenigii, Mentha spicata, Coriandrum sativum, Zingiber officinale, and fermented rice water and to compare it with a similar formulation without amla. Two drink samples (with and without amla) amla drink and a control drink were prepared, and their sensorial attributes like aroma, taste, appearance, texture, and overall acceptability were assessed by 31 healthy volunteers using a Nine-point hedonic scale. The amla-enriched drink achieved a higher overall acceptability score (7.8), demonstrating good consumer acceptance even with its inherent sourness.
Laboratory analysis confirmed that the amla-based drink was rich in vitamin C, minerals, and probiotics, making it a cost-effective, health-promoting alternative to commercial beverages. Overall, this study reinforce the potential of incorporating amla and traditional herbs into functional drinks to enhance nutritional value and sensory appeal, supporting immunity and gut health.
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