Development and Nutritional Evaluation of Ready-to-Drink Beverage Using the Choongan (Caralluma tuberculata L.) Extract

Abstract

The present study aimed to develop ready-to-drink (RTD) beverage using the choongan (Caralluma tuberculata L.) extract and further to evaluate antioxidant potential and mineral estimation of the prepared RTD. The stem of Caralluma tuberculata was used to further isolate and purify the powder. Then, C. tuberculata powder was utilized in the formulation of beverages. All the treatments observed a decreasing trend for acidity, total soluble solids, total phenols, total antioxidant activity, total flavonoids, DPPH radical scavenging activity, and viscosity during storage whilst pH showed an increasing trend. It was observed that Caralluma RTD contained increasing trend of phytochemicals by increasing contents of the Caralluma extract. The same trend was also observed regarding all the mineral contents investigated in the present study. The treatment T4 (Caralluma RTD having 1.5 g C. tuberculata powder) showed the maximum values regarding phytochemicals as well as minerals. The microbial counts (log10 CFU/mL) for all the treatments increased during storage. Even though T4 showed promising results regarding phytochemicals and minerals, T1 showed the maximum sensory score even after 21 days of storage.