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September 10, 2025International Journal of Latest Technology in Engineering Management & Applied Science

Nutritional, Antioxidant and Sensory Properties of a Functional Beverage Developed from Guava Leaves and Barley Seeds

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Authors

ABAnil BukyaKHK. Harshitha

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Overview

Formulation of a functional beverage with guava leaves and barley seeds shows enhanced antioxidant and sensory properties.

Key Points

  • The beverage showed strong antioxidant activity, particularly with high FRAP and ABTS values.
  • Nutritional analysis revealed beneficial nutrients, including dietary fiber, potassium, and vitamins.
  • Sensory evaluation indicated significant differences in consumer acceptance among different formulations.
  • Microbiological evaluation confirmed safety with negligible counts of bacteria, yeast, and mold.

Cite This Study

Bukya et al. (2025) studied this question.

synapsesocial.com/papers/68c23f1fb210217d64794f9ehttps://doi.org/10.51583/ijltemas.2025.1407000022
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