Evaluation of Physico-chemical and Sensory Properties of Optimized Herbal Noni

Abstract

The goal of the current study was to create noni wine using various herbal mixtures. A variety of herbal extracts, including lemongrass, pudina, ginger, and tulsi, were blended at a 12% concentration into noni juice to create herbal noni wine, which was then fermented under ideal conditions. The findings of estimating the physicochemical characteristics of herbal noni wine revealed that, among herbal blended noni wine treatments, treatment T3 (Noni + lemongrass) had the second-highest alcohol level (9.31%) and the second-lowest sugar reduction (6.91 mg/ml). Additionally, it showed moderate TSS (08.01) with pH of 4.11, Titrable acidity of 0.80 %, Anti-oxidant activity (77.56%) and Polyphenol content (326.43 mg GAE/L) along with its positive effect on probiotic activity. With all this, treatment T3 stood out in sensory evaluation by scoring highest value of 7.9 for Overall acceptability followed by noni and ginger combination compared to noni wine without any herbal infusions.