Development of Dendrobium officinale pulpy drink

DOI: 10.22161/ijeab.85.3

Keyword: Xanthine gum, D. officinale, herbal drink, Drink development, Drink stability.

Abstract: D. officinale is a renowned botanical species in China with a rich historical background associated with its extensive use in traditional medicine. This research aims to develop a pulpy drink using the Stem of the D. officinale plant and enhance its thermal stability. In order to enhance the thermal stability of the beverage, multiple amounts of xanthan gum were used in the formulation. The physical stability of the D. officinale pulpy drink was assessed by measuring particle size, Zeta potential, particle sedimentation, viscosity, and color. The current research findings indicated that the beverage with a composition of 3% D. officinale pulp and 0.4% xanthan gum exhibited the highest level of physical stability. This beverage exhibited the smallest particle size, negative zeta potential, viscosity, and no sedimentation.

Article Info: Received:18 Jul 2023; Received in revised form: 25 Aug 2023; Accepted: 06 Sep 2023; Available online: 14 Sep 2023

Total View: 452

Downloads: 707

Page No: 016-020

Cite this Article:

Muhammad Arsalan Asjad, Zaixiang Lou, Mukesh, Sehar Anwar, Hafiz Abdul Munam, Farazia Hassan, Waleed Al-Ansi et al."Development of Dendrobium officinale pulpy drink". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 8, no. 5, 2023, pp.016-020 AI Publications doi:10.22161/ijeab.85.3

Muhammad Arsalan Asjad, Zaixiang Lou, Mukesh, Sehar Anwar, Hafiz Abdul Munam, Farazia Hassan, Waleed Al-Ansi, P.(2023).Development of Dendrobium officinale pulpy drink. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).8(5), 016-020.10.22161/ijeab.85.3

Muhammad Arsalan Asjad, Zaixiang Lou, Mukesh, Sehar Anwar, Hafiz Abdul Munam, Farazia Hassan, Waleed Al-Ansi, P.(2023).Development of Dendrobium officinale pulpy drink. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).8(5), pp.016-020.

Muhammad Arsalan Asjad, Zaixiang Lou, Mukesh, Sehar Anwar, Hafiz Abdul Munam, Farazia Hassan, Waleed Al-Ansi. 2023."Development of Dendrobium officinale pulpy drink". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).8(5):016-020.Doi:10.22161/ijeab.85.3

Muhammad Arsalan Asjad, Zaixiang Lou, Mukesh, Sehar Anwar, Hafiz Abdul Munam, Farazia Hassan, Waleed Al-Ansi."Development of Dendrobium officinale pulpy drink", International Journal of Environment Agriculture and Biotechnology,vol.8,no. 5, pp.016-020,2023.

@article { muhammadarsalanasjad2023development,
title={Development of Dendrobium officinale pulpy drink},
author={Muhammad Arsalan Asjad, Zaixiang Lou, Mukesh, Sehar Anwar, Hafiz Abdul Munam, Farazia Hassan, Waleed Al-Ansi , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={8},
year= {2023} ,
}