Water soluble extract from cumin and coriander: application studies as beverage and quality characteristics

Cumin and Coriander are known to possess distinct aromatic quality and various bioactive compounds having health benefits. These two seed spices were explored for the preparation of a beverage using their water soluble extract from roasted cumin seeds and coriander fruit. 1:1 ratio of ethanol-water was used as a solvent for extraction. After analyzing different trial samples with varying proportions of the extracts, a formulation was optimized. According to the optimized formulation, the carbonated beverage was prepared using ingredients such as extract (1:1) at a level of 250 ppm each for cumin and coriander, sugar, citric acid and carbonated water. Sensory analysis was carried out at a preliminary level as well as systematic studies were done. It was concluded that the product with 500 ppm extract (250ppm cumin + 250ppm coriander), 10°Brix, and pH of 3.2, was found suitable for consumption and acceptable. Flavor retention and recovery studies have been carried out using Simultaneous Distillation Extraction Technique with Likens Nikerson Apparatus followed by Gas Chromatography – Mass Spectrometry analysis, for the original extract as well as for the beverage. The results indicate that the extract contained about 21 major compounds such as cuminaldehyde, α-Terpineol, Perilla alcohol, Thymol, Damasce none, β-Ionone, Muurolol, γ-elemene, 2-Caren-10-al, etc. From the beverage cuminaldehyde was observed as the predominant constituent. The product was stored under refrigerated conditions at 4°C and till 1 month it did not show any changes in flavor or acceptability.