Analysis of the Addition of Soda and Lime Juice towards the Antioxidant activity, pH, Brix, Color, and Sensorial Property of Sparkling Butterfly Pea Beverage

Abstract

Clitoria ternatea L. or butterfly pea has a lot of health benefit and is often consumed as highantioxidant flower tea due to its high bioactive content (Suarna & Wijaya, 2021). The aim of the study is to analyze the effect of the addition of soda and lime water towards the physicochemical properties, bioactive compound content, sensorial properties of the butterfly pea beverage. The results showed that addition of lime and soda to the butterfly pea drink increased its antioxidant content due to its high ascorbic acid and citric content while lowering the pH and brix value. The color of the sample added with soda and lime turned slightly from light transparent blue to darker opaque blue. For the sensory evaluation with variables of appearance, taste, aroma, texture, the addition of lime and soda did not have a significant effect on any of the variables.