Development of formulated ready-to-serve beverage with corn silk-black mulberry-black soybean and their proximate, physicochemical and sensory appraisal

Abstract

Color plays a crucial role in consumer attention, food choices, and nutrition habits. Natural anthocyanins are used as food colorants, providing health benefits and enhancing product quality. RTS beverages are well known for their therapeutic, dietary, and refreshing qualities, making them a suitable substitute for making use of and preserving fruits. The proximate, mineral, vitamin and physico-chemical data revealed that black soybean was significantly (p≤0.05 level) high in protein (35.9 g/100 g), fat (17.4 g/100 g), sodium (88.3 g/100 g), zinc (11.9 g/100 g), iron (15.6 g/100 g) and vitamin E (2.1 mg/100 g), black mulberry was significantly (p≤0.05 level) high in vitamin K (0.9 mg/100 g), vitamin C (36.1 mg/100 g), manganese (10.4 mg/100 g), iron (19.2 mg/100 g), magnesium (109.4 mg/100 g) and calcium (444.1 mg/100 g) and corn silk was significantly (p£0.05) higher in potassium (3560.4 mg/100 g), crude fibre (18.2 g/100 g), carbohydrate (63.9 g/100 g), sodium (25.4 mg/100 g) and vitamin C (15.9 mg/100 g). Formulated beverage 4 with 12% black soybean extract and 42% black mulberry pulp showed significantly higher values of moisture (65.3 g/100 ml), protein (2.1 g/100 ml), fat (5.3 g/100 ml), sodium (30.9 mg/100 ml), zinc (4.9 mg/100 ml), vitamin E (1.4 mg/100 ml), vitamin K (0.133 mg/100 ml) as compared to other three formulated beverages. Thus, these findings indicate that a beverage made from black soybeans, corn silk, and black mulberries is a valuable source of functional beverage with therapeutic potential that could be meant for a large number of customers affected by metabolic ailments.