Formulation and sensory evaluation of mixed fruit juice of Dillenia indica (Chalta) & Tamarindus indica (tamarind) with potential health benefits

Abstract

Using Dillenia indica (Chalta) and Tamarindus indica (Tamarind), two fruits with abundant antioxidant and therapeutic qualities, this study sought to create and assess a combined fruit juice. After being removed, fruit pulps were combined in a 1:2 ratios. Sensory, microbiological, and physicochemical tests were performed on the prepared juice. According to the results, the juice had a high vitamin C content (75 mg/100 ml), a pH of 3.2, a TSS of 17°Brix, and a titratable acidity of 0.68%. Significant amounts of potassium (124.25 mg), sodium, iron, and calcium were found by mineral analysis. The juice's safety for ingestion was validated by microbiological testing, which found no signs of yeast growth or coliform. High customer acceptability was found through sensory examination. The juice showed great antioxidant and nutritional potential, making it a functional beverage that shows promise for supporting cardiovascular health and reducing LDC cholesterol. This suggests that the developed juice could serve as a functional beverage for cholesterol management, warranting further clinical investigation.