摘要：There has been a growing demand for antioxidant rich food, as a solution for many oxidative stress related diseases. Various research findings have suggested that soursop and ginger are rich in antioxidants. The present study mainly focused the formulation and storage study of beverage from soursop fruit by blending with ginger extract. Five levels of ginger extracts (1%, 3%, 5%, 7%, and 10%) were tested for the formulation by 25-semi trained-panellists using 9-point-hedonic-scale. Physico-chemical, proximate composition and antioxidant propertiesof soursop pulp, ginger extract and final formulation were determined.Changes in phenolic content, physicochemical and microbiological quality and antioxidant activity of the beverage were evaluated weekly foreight weeks storage at room temperature. Results showed that formulation with 10% ginger extract was the most favourable in terms of sensory properties and high in antioxidant activity. The DPPH radical scavenging activity in the beverage were 70.06% ± 2.53, while soursop pulp, and ginger extract have 75.72%±1.67, 70.47% ± 1.61 values respectively. Total phenolic content of soursop,ginger and beverage were recorded as 149.25±5.02 mg-GAE/g, 156.38±8.57 mg-GAE/g, and 168.33±2.66 mg- GAE/g respectively. Titratable acidity, pH, and TSS of the final beverage were 0.61g CAE /100ml, 3.7, and 11.3°. Total plate counts and yeast and mould counts were zero during storage. Therefore, the beverage was microbiologically safe for consumption within 8 weeks. During storage, pH and TSS of the beverage were reduced whereas acidity increased. This study concludes that 10% ginger extract can be used to formulate an acceptable, antioxidant rich soursop-ginger blended beverage.
