Development and Characterisation of Apple-peel Herbal Infusion Enriched with Cinnamon and Cardamom
V. V. Varunanath
*
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow-226025, Uttar Pradesh, India.
Neetu Singh
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow-226025, Uttar Pradesh, India.
Tanya Singh
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow-226025, Uttar Pradesh, India.
Madvi Daniel
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow-226025, Uttar Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
The present study aimed to develop and characterise an apple-peel-based herbal infusion powder enriched with cinnamon and cardamom. Apple peel powder, cinnamon powder, and cardamom powder were blended in different proportions, and the formulations were evaluated for sensory attributes using a nine-point hedonic scale. The most preferred formulation, F2, containing 50% apple peel powder, 30% cinnamon, and 20% cardamom, was selected for further physicochemical, proximate, antioxidant, phytochemical, colour, and microbiological analyses. F2 showed a moisture content of 1.56%, ash content of 3.39%, crude fat content of 1.97%, crude fibre content of 21.79%, protein content of 7.57%, carbohydrate content of 85.51%, and energy value of 390.05 kcal. The formulation had a pH of 5.96 and colour values indicating a yellowish-brown tone. The radical scavenging activity of F2 was 401.86 mg/g ascorbic acid equivalent, which was lower than the control value of 508.4 mg/g. Total phenolic and flavonoid contents were slightly lower in F2 than in the control, whereas tannin content was higher in F2. Microbiological evaluation showed that total plate count and yeast and mould counts were within acceptable limits. The findings indicate that apple peel powder, combined with cinnamon and cardamom, can be used to formulate a sensorially acceptable herbal infusion with measurable antioxidant and microbiological quality.
Keywords: Apple peel powder, herbal infusion, cinnamon, cardamom, antioxidant activity, phenolic compounds, sensory evaluation, proximate composition, microbiological quality, value-added beverage