Development of Herbal Mocktails with Indian Borage

Abstract

This research aimed to determine the optimal formula for producing a herbal mocktail enriched with Indian borage at four different concentration levels: 0% (control), 8%, 10%, and 12% (based on control weight). The physical and chemical qualities of the herbal mocktail samples were analyzed based on the varying concentrations of Indian borage. The experimental results showed that the physical characteristics of the herbal mocktails were significantly different (p ≤ 0.05). The mocktail containing 12% Indian borage exhibited the highest lightness (L*) value of 31.32. The control sample (0% Indian borage) had the highest redness (a*) value at 23.62, while the sample with 12% Indian borage showed the highest yellowness (b*) value of 45.36. Chemical analysis revealed no significant differences among the samples (p>0.05). The pH values ranged from 3.62 to 3.70, and the total soluble solids ranged from 20.69 to 20.83 °Brix. The sensory evaluation showed that all herbal mocktail samples were significantly different (p ≤ 0.05). The sample containing 8% Indian borage received the highest overall acceptance score, ranging from “like” to “like very much.” The average sensory scores were as follows: color = 7.97, aroma = 7.16, taste = 7.44, and overall acceptability = 7.90.

Keywords:   Indian borage, mocktail, herbal mocktail