International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 1 (2020)

Formulation and quality evaluation of instant soft drink powder prepared from hog plum (Spondius mangifera) and mint (Mentha spicata)


Shahriar Alam, Tasmia Bari, Mouluda Sohany, Md Faridunnabi Nayem, Md Shakil

The study was designed with an intention to develop an instant drink powder from hog plum with mint and to evaluate its nutritional facts and organoleptic attributes compared to commercially available drink powder. The Instant drink powder was formulated using hog plum powder (10%, 15% and 20%) with crushed sugar and constant amount of mint, citric acid, ascorbic acid, salt and xanthan gum. The amount of ash, fiber and protein content were found to be increased, whereas carbohydrate content declined with the increasing proportion of hog plum. An upward trend was observed with the additional level of hog plum for all the estimated minerals (Ca, Na, K and Fe). In terms of heavy metals, Sn and Cd were absent, while Pd, as and Cu were found in a safe level. Microbial load analysis resulted in a safe level of Total Plate Count, where E. coli, Coliform, yeast and mold were not found. However, nine points hedonic rating test (ANOVA, DMRT; p≤0.05) revealed that instant drink powder with 15% hog plum achieved maximum level of appreciation as resemble as commercial drink powder.
Pages : 33-37