Development, standardization, quality evaluation and shelf life studies of indigenous beverage – Jigarthanda

Abstract

The paper elaborates the investigation carried out to determine and standardize traditional beverage Jigarthanda, indigenous to the state of Tamil Nadu in India, the beverage hails from Madurai district. The paper discusses about the formulating and selecting ingredient levels of almond gum, basil seeds and sherbet concentration for the preparation of Jigarthanda. The chemical attributes comprise of protein, fat, carbohydrate and ash content analysis. From the results of the study it was apparent that 50% almond gum and 5% basil seed, 25g Ice cream and 10 ml evaporated milk as good combination to combine and process a ready to consume Jigarthanda. Different flavours of sherbet like rose, nannari (Indian sarsaparilla) and pine apple was subjected to different concentration and added to the beverage. The combination of 50% almond gum, 5%basil seeds and 8% syrup showed the better overall acceptability and comestible than others. The beverage contained Protein in the range of 1.64 to 1.75%, Fat was 3.19 to 3.98%, 0.33 to 0.36% Ash, moisture content ranged between 0.83 to 0.84% and carbohydrate was 9.97% to 11.73%.