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. 4, Issue 3 (2019)

Formulation and evaluation of herbal syrup analogous of ginger, basil and stevia


Snehal Jadhav, Pawan Kumar, Ramalakshmi K, Yogita chavan, Sahoo AK

The objective of the study was to develop analogous herbal syrup using ginger, basil and stevia (GBS Syrup) as the main ingredients and evaluate for its antimicrobial, antioxidant activity and storage study of the syrup. The focus was on Ginger, Basil and Stevia to formulate a healthy option to synthetic syrups. For this purpose, extract of ginger and basil were withdrawn and tried at different level, to match the sweetness level of traditional syrup (650Brix), Different concentration of Stevia was used in order to match the viscosity. Different levels of stabilizer were also explored. The developed syrup was analyzed for its storage study using various physico-chemical and microbial parameter and evaluated for anti-oxidant and anti-microbial activity against Basillus subtilis, Staphylococcus aureus, Salmonella typhi, Echerichia coli, Aspergillus niger and Saccharomyces cerevisiaea. Product acceptability of this syrup to consumer was evaluated and it shows satisfactory results.
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