The objective of this study to developed nutraceutical
syrup using natural sweetner. The main focus was ginger, basil and natural
sweetener Stevia so as to formulate the healthy option to all synthetic syrups.
The stevia syrup was prepared at different concentration as 0.3%, 0.4%, 0.5%,0.6%
and among these 0.4% was selected which gives the equal sweetness to 65oBrix
as traditional syrup have which is preferred as a reference sample. For
viscosity of syrup various formulation of xanthan gum was carried out as 0.1%, 0.2%,
0.3%, 0.4% among these 0.3% was selected and viscosity of Stevia based syrup
was compared with reference sample. Final syrup was evaluate it’s Physico-chemical
parameter along with anti-oxidant activity. The nutritional benefits of the nutraceutical
syrup from ginger and basil extract and Stevia powder that could
therapeutically help in improving the health of the consumer.
extract, basil extract, Stevia powder, Xanthan gum .
syrup is one that offers the consumer additional perceived benefits besides its
primary function which is hydration. Plants are potent bioactive component.
plant based natural component can be derived from any part of the plant. Herbs
are present ubiquitously but they are not yet used commercially in combination
for formulation of nutraceutical syrup, but as people are getting more health
conscious there is need of formulating natural syrup. the medicinal effect of
herbstypically results from the secondary metabolites present in plants. Herbal formulations have reached widespread acceptability
as therapeutic agents for diabetics, arthritics, liver diseases, cough
remedies, memory enhancers and adoptogens.
holy basil, and stevia possesses lot of health benefits, also act as a medicine
due to presence of various antioxidants and bioactive elements. These
substances can be used to cure many disease as discussed earlier. Daily
consumption of this nutrient’s in diet
will surely promote good health. the development of commercial product that can
substitute the sugar aimed at tackling the health problem that can come from
such sugar and other sugar substitute.
Recent interest of food and
beverage industry has driven their focus towards natural high-potency
sweeteners due to the increasing awareness of obesity problem and the health
impacts associated with certain artificial sweeteners. Hence many soft drink
manufacturers are trying to reduce calories by introducing natural non-caloric
sweeteners into their systems. The increasing consumption of sugar (sucrose)
has resulted in several nutritional and medical problems, such as obesity.
Therefore, low caloric sweeteners have been investigated to substitute sugar.