Studies on Development of Safed Musli (Chlorophytum borivilianum) and Stevia (Stevia rebaudiana) Products and Quality Evaluation During Storage

Abstract

The present Investigation was undertaken to study the dl)'lng characteristics of safed musli (Chlorophytum bonvd1ooum) roots and stevia (Stevia rebaudlana) leaves 1n tray dl)'er at 50, 60, 70 & eooc temperature for sated musli and 50, 55, 60 and 65'C temperature (()( stevia leaves Medac~~~at plants v.~e also dned by sun and shade dry ng methods Physico-chemacal and lllicrobaal qua' ty of sated musti and stev1a poo.'lder v.ere 8VlWa:ed d~nng storage. ln~ahons were also carried out to develop blended herbal beverage and herbal burfa us1ng safed musn and stevia POI'Idef prepared from sated musla roots (dned at 60'<:) and stevaa leaves (dned at 65'C) v.ere selected to develop hert:lal fOOd products Various quant;ty of orange JUICe (80. 85 and 90~. vlvl and stevaa extracl (10, 13. t6 and 19%, v"i) were seklcted on the bas's of tnal runs v.th 2% safed mus~ exttact 11 each sample for tile development of hefDa be•erage. Sarrularty,lor tile preparabon ol herbal burf~ dtferentlevets olllhoa (95. 90 and 85%, v.'w) and stevaa poNder (5. 10 and 15' v~N) w\111 2'~ safed musi po;'lder and other rr 'lor ingredients were rnxed thoroughly and allowed to set at room temperature (10 • 15'C) !Of 2 hours. The herbal bum samples were compared With marlo.et burfi. The physico-chemiCal, mlcrobial and sensol)' quality attributes of lhese products were evaluated during storage periods. The data obtained from experiments were slataslically analyzed by applying factorial Randomized Block Desrgn (RBD) wtth the help of OPSTAT software. The study revealed that sated musb roots and stevia leaves dried by tray, sun and shade dry~ng methods did not follow constant rate periOd dunng drying. the enbre dl)'lllg took place under the fal!.ng rate penod The haghest saporun content (3 811 %) v11s observed n case of samples dried at 60'<: I was noted that the total glycosides (stev.ll) cootent ol stevaa V;ef8 not a!fected by the diyr1g methods The combinahon of 90"4 orange juice and 10% stellla extract y,,fh 2% of sated mus~ eldract secured haghest overall a<:ceptabikty for herbal beverage Whale less numbels of nvcrobes (1 843x10~ cfulml) were found, those prepared With h19hest level of stev1a extract (19%) and lo1vesl orange JUICe (80°~) when samples stored uplo 180 days at ambient cond,taon Other physiCO-dlemacal qua~tes of thiS ratJo v.1!1e found sa:tJSfaactory Herbal burfi samp'es prepared w.th 90% khoa 10'. s1evia powder and 2'1'. sated mush po-Mier rato was found best This rabo scored haghest overaU aooeptabtllly. Less miCrobial gro-Mh (2.557x10' cfulg) was notated those sample haffi!l 85% khoa and 15% stevla powder Other physico-chemical qualrtles of thiS ratio were also found safisfaactOI)' The values of TSS. optical density, acidity and TPC were increased significantly however, the values of pH, tolal sugars and sensOI)' scores decreased significantly during storage of herbal beverage. The composition of 90% khoa, 10% stevia powder and 2% sated musll powder ratio was found better In oompanson to market burfi when evaluated !Of variOUs qualalles parameters In case of herbal burfi and market burfa the values of optiCal denSity acidity and TPC v<\lre IIICreased s'!jn.facaotty v.ilM!, the values of pH, flloletn conten~ fat cootent and sensory scores deaeased s-J!l!facantly duong 10 days of storage