POLYPHENOLICS CONTENTS AND SENSORY EVALUATION OF ZIZIPHUS-JUJUBA (MAGARYA) POWDERED DRINK BLENDED WITH GINGER
Abstract
ABSTRACT
This study evaluated the polyphenolic content and sensory properties of jujube powdered drinks blended with ginger, leveraging the potential health benefits of these ingredients. The aim of this research were to determine the total phenolic content, total flavonoid content, antioxidant activity, and sensory attributes of jujube-ginger powdered drinks formulated with varying levels of ginger inclusion. Four samples were prepared with different ginger concentrations (0%, 2%, 4%, and 6%) and subjected to comprehensive analysis. The results revealed significant variations in polyphenolic content, antioxidant activity, and sensory attributes among the samples. Notably, Sample C, which contained 4% ginger, exhibited high antioxidant activity, whereas Sample A, without ginger, scored highest in taste and overall acceptability. The findings suggest that incorporating moderate levels of ginger (4%) can enhance the antioxidant activity and appearance of jujube powdered drinks. In contrast, excessive ginger addition (6%) may negatively impact sensory attributes, underscoring the importance of optimizing ginger levels in product development. The insights gained from this study can inform the formulation of jujube-ginger powdered drinks with optimal nutritional and sensory properties, potentially contributing to the development of functional beverages with enhanced health benefits
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