Evaluation of physico-chemical and organoleptic properties of ginger lemonade syrup value added with mint, lemon grass and basil

Abstract

The present study was carried in Post-Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. The experiment was carried out to develop the ginger lemonade syrup value added with mint, lemon grass and basil using different sweetener like sugar, honey and jaggery with the objective to assess the physico-chemical and organoleptic properties. The experiment was conducted in Completely Randomized Design (CRD), with nine treatments and three replications. Based on the results of assessment, it has been observed that, T8 (Ginger Juice 25% + Lime Juice 25% + Lemon grass 5% + Honey 5%) performed best in terms of physico-chemical properties viz. pH, total soluble solids (oBrix), acidity (%), vitamin C (mg/100g), reducing sugar (%) and total sugar (%). On the basis of sensory evaluation, T7 (Ginger Juice 25% + Lime Juice 25% + Mint 5% + Honey 5%) was found most acceptable with regard to organoleptic properties viz. colour, taste, flavour, aroma and overall acceptability. The highest benefit-cost ratio was recorded in T9 (Ginger Juice 25% + Lime Juice 25% + Basil 5% + Honey 5%).