Effect of storage time on Aloe vera beverage, Richa Yadav, Abhishek Tripathi and Alok Jha
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 the 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
