Standardization of ingredients for syrup preparation from swallow root (Decalepis hamiltonii Wight & Arn.) based on organoleptic evaluation
Year: 2026
Type: article
Abstract: An investigation was conducted to standardize the ingredient proportions for the preparation of Nannari syrup from dried roots of Decalepis hamiltonii Wight & Arn. Six treatment combinations involving different levels of dried Nannari roots and sugar were evaluated for their influence on the organoleptic quality of the prepared syrup. The quantity of water was maintained at 10 litres for all treatments, while the quantities of dried roots and sugar were varied. The treatments consisted of 0.75, 1.00 and 1.25 kg dried Nannari roots in combination with different levels of sugar. The standard treatment consisted of 1.00 kg dried roots, 10 litres of water and 8 kg sugar. The prepared syrups were evaluated by a semi-trained sensory panel using a nine-point hedonic scale for appearance, colour, aroma, texture, taste, after taste and overall acceptability. Among the treatments, T₅ recorded the highest sensory scores for appearance (8.8), colour (8.9) and aroma (8.9), indicating the positive influence of higher root concentration on these attributes. However, T₄ recorded the highest scores for texture (8.6), taste (8.7), after taste (8.5) and overall acceptability (8.7), with the highest total sensory score of 60.1. T₅ and T₆ also recorded high scores for appearance, colour and aroma, but their overall sensory performance was lower than T₄. The results indicated that an optimum balance between Nannari root extract and sugar was more important for overall consumer acceptability than increasing the root concentration alone. Based on the organoleptic evaluation, T₄ comprising 1.00 kg dried Nannari roots, 10 litres of water and 8 kg sugar was identified as the most acceptable formulation and standardized for the preparation of Nannari syrup.
Institution: Dr. Y.S.R Horticultural University
Language: English
Topic: Medicinal Plant Research
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W7204244241