Licorice, Clove, Nutmeg, Vanilla and Malt Extracts Beverage Production
Subject Areas : Biotechnology and Applied Microbiology journal
Keywords: Licorice extract, cinammon extract, Malt extract, vanilla extract,
Abstract :
There is a growing interest in the use of herbal extracts in soft drinks because of their health effects. In thisstudy, functional beverages based on malt, cinnamon, licorice, clove, nutmeg and vanilla extracts with differentratios of malt extract (31, 30, 29, 28, 27 and 26 grams per liter), Licorice extract (0.025, 0.030, 0.035, 0.040,0.045, 0.050 grams per liter), cinnamon (0.025, 0.030, 0.035, 0.040, 0.045, 0.050 grams per liter), nutmeg (0.025grams per liter), cloves (0.025 grams per liter) and vanilla (0.218 grams per liter) produced and physicochemicaltests including total acidity, pH, density, total sugar was conducted within 30 days. Data analysis was performedusing mean data comparison by Duncan test in a completely randomized design for 5 treatments and the control,in 3 replicates. Total acidity, sugar and ash significantly increased during storage (p<0.01). The analysis ofmicrobiological results showed that the population of acid resistant microorganisms of the beverage within thirtyday storage, did not show significant difference (p <0.05). There was no mesophilic aerobic population withinthirty days of storage (p <0.05). Microbiological evaluation within 30 days showed no significant difference inthe number of molds and yeasts (p<0.05) and their number was fixed within thirty days.
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