Utilization of Hibiscus, Tamarind, and Carob in Production of Low-Calorie Healthy Soft Drinks

This study explores the development of low-calorie carbonated beverages using hibiscus, tamarind, and carob extracts, sweetened with erythritol. Results reveal that hibiscus beverages have high phenolic and flavonoid content, tamarind excels in flavonoids, and carob has the highest antioxidant activity. Sensory evaluations favored hibiscus and tamarind drinks sweetened with 1.5 g erythritol/200 ml, indicating their potential as nutritious, diabetic-friendly alternatives to traditional sugary sodas.

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