(pp.173-192) R. Yadav, A. D. Tripathi and A. Jha ‘Effect of storage time on Aloe vera beverage’, IJFNPH, Vol. 6, No. 2, 2013

International Journal of Food, Nutrition and Public Health (IJFNPH)Richa Yadav, Abhishek Dutt Tripathi and Alok Jha, Banaras Hindu University, India

Purpose: Work was undertaken to process Aloe vera pulp into a ready-to-serve (RTS) beverage supplemented with mint (Mentha requienii) and ginger (Zingiber officinale) for their medicinal and nutraceutical value.
Design/methodology/approach: Incorporation of mint and ginger provides antiemetic and antioxidant properties to Aloe vera RTS. Physicochemical properties viz. pH, total soluble solids (TSS), titrable acidity, ascorbic acid, reducing sugar, total sugar, microbial load and sensory attributes of the beverage upon 60 days of storage (DOS) were studied and validation of results was done using statistical method. RTS was prepared using variable proportions of juice % and sugar in the beverage formulations viz. 10, 12, 14 and 16% respectively.
Findings: Beverage formulation containing 14% juice and 14% TSS was rated most acceptable by a panel of judges on a 9-point hedonic scale.
Keywords: Aloe vera, Mint (Mentha requienii), Ginger (Zingiber officinale), Physicochemical properties, RTS beverage


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