The present study attempts to formulate and evaluate a functional beverage using Hibiscus sabdariffa, widely known for its deep red color, acidic flavor, and antioxidant properties. The beverage, Hibiscus Punch GoliSoda, was formulated to exhibit both sensorial appeal and potential health benefits. Hibiscus extract, lime juice, brown sugar, and ginger were used in the formulation with optional citric acid for acidity control and was carbonated for taste. Physicochemical evaluation revealed that the optimized sample had improved antioxidant activity, total phenolic content, and ascorbic acid content when compared to the control. Microbial evaluation confirmed the safety of the beverage with low total viable counts and absence of coliforms. Nutritional evaluation revealed the presence of key nutrients in the form of natural sugars, vitamin C, and polyphenols. Carbonation evaluation revealed good CO2 retention and sensorial evaluation exhibited high consumer acceptability based on taste, flavor, and appearance. The study concludes that Hibiscus Punch GoliSoda is a promising functional beverage that unites traditional herbal medicine and modern drink technology, offering a natural and health-boosting alternative to chemical carbonated drinks.
Hibiscus sabdariffa, Functional beverage, Antioxidant activity, Natural formulation, GoliSoda
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