European Journal of Nutrition & Food Safety

Increasing health consciousness among consumers, particularly regarding the prevention and management of chronic diseases, catalyzed innovations in the development of functional beverages. Ginger (Zingiber officinale Roscoe), known as Adrak in Ayurveda, was believed to possess extensive medicinal properties and comprised over 400 bioactive compounds, including significant phenolic acids like 6-gingerol. Similarly, turmeric (Curcuma longa Linnaeus), referred to as Haridra, had a rich historical background in Southeast Asia and was recognized for its bioactive constituents, chiefly curcumin. Both ingredients offered considerable anti-inflammatory and antioxidant benefits and were abundant in essential minerals. This study focused on the development of a functional beverage incorporating ginger and turmeric juice, aligning traditional knowledge with modern wellness demands. Sensory evaluation was crucial in the formulation of functional beverages; however, traditional sensory evaluation was hindered by inherent subjectivity, as it heavily relied on the individual preferences of the evaluators. To mitigate this subjectivity, a fuzzy logic analysis was employed. Fuzzy logic served to mathematically refine the linguistic preferences assigned to each sensory parameter, such as color, aroma, mouthfeel, and taste, resulting in comparable quantitative scores. This approach facilitated the objective optimization of the beverage formulation. The optimal ingredient ratio was determined to be 10.61% ginger juice, 9.46% turmeric juice, and 69.93% distilled water, which achieved the highest sensory acceptability. The practical implication of this formulation was the creation of a clean-label, plant-based beverage that offered both functional health benefits and improved palatability attributes that were highly sought after in the contemporary food and wellness industry.