International Journal of Innovative Research in Computer and Communication Engineering
ISSN Approved Journal | Impact factor: 8.771 | ESTD: 2013 | Follows UGC CARE Journal Norms and Guidelines
| Monthly, Peer-Reviewed, Refereed, Scholarly, Multidisciplinary and Open Access Journal | High Impact Factor 8.771 (Calculated by Google Scholar and Semantic Scholar | AI-Powered Research Tool | Indexing in all Major Database & Metadata, Citation Generator | Digital Object Identifier (DOI) |
| TITLE | Development and Evaluation of a Herbal Sherbet Prepared from Butea monosperma Flower Extract |
|---|---|
| ABSTRACT | The present study focused on the development and evaluation of a herbal sherbet prepared using Butea monosperma flower extract, commonly known as Palash or Flame of the Forest. The study aimed to utilize the traditionally underutilized flowers of Butea monosperma as a natural source of colour and as a value-added ingredient in a refreshing herbal beverage. Dried Palash flowers were collected, sorted, lightly washed and sun-dried before extraction. The extract was prepared by boiling approximately two dried flowers/petals in 200 mL of water for 5–7 min, followed by filtration. Four formulation trials were developed by varying the sweetening and aromatic ingredients. Initial trials included jaggery and fennel; however, these ingredients affected the sensory characteristics and colour of the beverage. The optimized formulation incorporated sugar and cardamom, with rose water and mint used as optional aromatic ingredients. Sensory evaluation was conducted using a 9-point hedonic scale by five faculty members from the Department of Food Technology. The optimized formulation demonstrated high sensory acceptability, receiving a score of 9 from all five panelists for taste, mouthfeel, colour and overall acceptability, while appearance and aroma also received predominantly high scores. The observed pH of the developed sherbet was 8.57–8.58. TSS, titratable acidity, ash and microbiological analyses were also undertaken during the project; however, complete numerical observations were not available for inclusion in the present manuscript. The product was observed during refrigerated storage for approximately 90 days, during which the optimized formulation showed satisfactory organoleptic stability under the observed conditions. No artificial colour, artificial flavour or chemical preservatives were intentionally incorporated into the formulation. The findings indicate the potential of Butea monosperma flowers for value-added herbal beverage development and provide a preliminary basis for further standardized investigation of Palash-based functional beverages. Previous scientific literature has reported diverse phytoconstituents in Palash flowers, including flavonoid compounds, supporting continued investigation of this underutilized plant resource for food and nutraceutical applications. |
| AUTHOR | PRACHI JUNGARI, SONI THAKUR Student, Department of Food Technology, Ballarpur Institute of Technology, Bamani, Maharashtra, India HOD and Professor, Department of Food Technology, Ballarpur Institute of Technology, Bamani, Maharashtra, India |
| VOLUME | 188 |
| DOI | DOI: 10.15680/IJIRCCE.2026.1409009 |
| pdf/9_Development and Evaluation of a Herbal Sherbet Prepared from Butea monosperma Flower Extract.pdf | |
| KEYWORDS | |
| References |
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