Development and Analysis of Flavoured Kokum Kanji and Sustainable Applications of Lavender Flavour

The present study focused on the development, optimization, and evaluation of Kokum Kanji as a flavoured functional fermented beverage, incorporating a lavender-base as a flavour system and exploring value-added applications. Kokum Kanji was prepared using varying salt concentrations (2%, 3.5%, and 4%) and ingredient combinations (GKBC, GKBCO, GKBCL). Comprehensive physical, chemical, microbial, and sensory analyses were conducted to assess beverage quality. The flavoured fermented beverages exhibited attractive wine red to purple-red colour, stable acidic pH (2–3), and enhanced physicochemical properties. Fermentation significantly increased the flavour, bioactive components including total phenolics, flavonoids, anthocyanins, betalains, and antioxidant activity, confirming improved functional potential. Among the variants, GKBCL demonstrated the highest antioxidant activity, while GKBC showed superior consistency. Sensory evaluation indicated that 3.5–4% salt supported controlled lactic acid fermentation, whereas 2% salt accelerated fermentation besides giving a low salt beverage. The addition of citrus and spice ingredients enhanced flavour development, microbial stability, and overall acceptability. Lavender flavour optimization revealed that a 7:1 (lavender: herb) ratio provided the best balance of aroma and taste, with direct infusion and co-infusion methods improving flavour and stability. GC and headspace GC–MS analyses confirmed the presence of key aroma compounds such as linalool, linalyl acetate, and terpenes, demonstrating synergy between lavender and spices. Application studies indicated successful incorporation in sugar-rich and milk-based matrices, with sensory enhancement from boosters. Freeze drying and spray drying were applied to produce shelf-stable kanji powder, with freeze drying showing higher yield (95.2%), and 1–2 g powder per 10 mL water providing optimal reconstitution quality. The study highlights Kokum Kanji as a nutritionally enriched, functional, and sustainable beverage with significant potential for a health product development and commercialization.