Effect of incorporation of encapsulated and free Arjuna herb on storage stability of chocolate vanilla dairy drink

Effect of addition of ethanolic extracts of Terminalia arjuna (TA) (0.3%) in free (Drink 1) and encapsulated form (Drink 2) on storage stability of sterilized flavoured dairy drinks (FDDs) was evaluated at room temperature. FDDs prepared without any addition of TA extract were treated as controls. Significant (P < 0.01) decrease in flavour, sedimentation, mouthfeel and overall acceptability scores was observed in all the FDD samples after 120 days of storage. Significant (P < 0.05) decrease in lightness value (L*) and pH, and subsequent increase in TBA value and sedimentation was observed in all the four samples during storage. However, the changes in physicochemical properties occurred at a slower rate in Drink 2 compared to the remaining samples. Viscosity and sedimentation stability of the Drink 2 were significantly (P < 0.05) higher than the remaining samples during the entire storage period. The addition of TA in encapsulated form was effective in enhancing the storage stability of dairy drinks.