Impact of ginger and aleo vera on total phenolic content and quality parameters of noncarbonated drink during storage

This research aimed to investigate the impact of storage period on total phenolic content (TPC), ascorbic acid and nutritional values of functional noncarbonated drink. Drink was prepared with the utilization of herbal plants (ginger, aleo vera) with different concentration and stored at 4°C and 25°C for 90 days. Findings of current study showed presence of aleo vera significantly preserved TPC and lead to increase in all beverage treatments on both storage condition, however X4 possessed the highest values of 3.7 and 3.65 mg GAE/g at 4°C and 25°C respectively. The storage period also increases total sugar contents and acidity. Comparing all treatments significant increment found in X4 with high aleo vera concentration. Total sugar and acidity were 5.677 % and 0.456% in X4 respectively. Ascorbic acid content tends to decline from 22.22 % to 17.64 % with 15 days of interval at room temperature with the passage of storage time. Current research will provide the platform of herbal ingredients role in beverages profile and impact on health disorders.