Development of a Beverage from Nutmeg (Myristica fragrans Houtt.) Pericarp and Determination of Its Consumer Acceptance

Abstract

Nutmeg (Myristica fragrans Houtt.) pericarp oil contains 16 monoterpenes [60% ), 9 monoterpene alcohols [29% ), 8 aromatics and other minor components. Myristicin is a phenylpropene, a natural organic compound present in small amounts in the essential oil of nutmeg which has the ability to stimulate the brain. Arthritis, constipation, fatigue, muscle aches, nausea, neuralgia, poor circulation, rheumatism and slow digestion can also be treated with essential oils in nutmeg. Therefore, a study was carried out to develop different flavoured beverages with a medicinal value using nutmeg pericarp and to compare the consumer acceptance of these. Non flavoured, strong nutmeg flavoured (by adding kernel), ginger flavoured and cardamom flavoured beverages were developed using peeled and un-peeled fresh nutmeg pericarps. Maroon and brown food grade colouring agents were added for the improvement of colour. A sensory evaluation was carried out using a panel of 2 0 untrained panelists to check the consumer acceptance of taste, colour, smell, astringency, overall quality and purchasing intention using a five-point hedonic scale. The data were analyzed using non-parametric Freidman and Mann-Whitney tests. There was no significant difference (P>0.05) in the consumer acceptance between the beverages made from peeled and unpeeled pericarps. Peeled and unpeeled, non flavoured and ginger flavoured beverages with maroon colour showed the highest consumer acceptance of all tested sensory parameters.