Effect of lemongrass powder substitution on the physicochemical, nutritional, and sensory properties of chicory-based functional beverage

The global demand for functional beverages has fueled efforts to develop innovative formulations that combine nutritional enhancement with consumer acceptability. This study investigated the effect of substituting roasted chicory ( Chicorium intybus) root powder with lemongrass ( Cympogon citratus) powder (LGP) at varying percentages (0–30 %) on the physicochemical properties, antioxidant activity, mineral composition, and sensory properties of the chicory-lemongrass functional beverage. Physicochemical properties were analyzed using standard approved AOAC methods, while total phenolic and flavonoid content were determined using Folin-Ciocalteu and aluminum chloride colorimetric assays, respectively. Mineral composition was assessed using atomic absorption spectrophotometry (AAS). The sensory evaluation was conducted with 30 semi-trained panelists using a 9-point hedonic scale, and data were statistically analyzed using ANOVA and Fisher’s LSD at p ≤ 0.05. The results revealed that increasing LGP substitution generally led to enhanced functional and nutritional quality, reflected by higher total phenolic and flavonoid contents, mineral enrichment, and improved antioxidant potential. However, increases in LGP led to moderate reductions in pH and soluble solids, accompanied by higher titratable acidity. Sensory evaluation and total quality indicated that 20–25 % LGP substitution achieved the most desirable balance between functional enhancement and consumer acceptability, with this formulation range also recording the highest purchase intent. These findings suggested that partial substitution of chicory powder with lemongrass powder significantly improved the nutritional, functional, and sensory properties of chicory-lemongrass-based beverage while maintaining acceptable organoleptic characteristics. Moreover, the study positions lemongrass as a valuable natural functional ingredient for developing plant-based, health-promoting beverages tailored to evolving consumer acceptance.