Abstract
Tinosporacordifolia (Giloy) is enriched in nutritional and therapeutic values, consumed by the people hardly in the form of decoction to cure certain ailments. There is an urgent need for recognition of medicinal properties of giloy. The plants are well known for their phyto-chemical constituents. Results of the study revealed that Giloycontainsgood amount of crude fibre (12.73) and ash content (8.35%) respectively and also enrich in various minerals, especially calcium and iron (9.41 & 9.29 mg/100g) respectively. Presently, it was attempted to utilize giloy stem samples for preparation of RTS. The prepared products were assessed for chemical, nutritional and sensory parameters. These parameters were analyzed in fresh samples as well as after the storage of 30, 60, 90 and 120 days. The beverage prepared from giloy was acceptable up to 120 days and blending of kinnow further improved the sensory quality as well. However, a slight decline in various constituents like pH, ascorbic acid and non-reducing sugars was observed during storage. In the present scenario, where lot of emphasis is being laid on the consumption of healthy foods, development of such products might help the consumers to harness the nutritional and medicinal properties of such unexploited locally available herb.
