Vol. 7, Issue 3 (2018)

Author(s):
Prabal Pratap Singh, Dr. Abhishek Dutt Tripathi, DC Rai, Nitesh Kumar and Uday Pratap Singh

Abstract:
Aloe vera finds tremendous application in food and cosmetic industry due to its medicinal and functional attributes. In the present study, the RTS beverage prepared from blend comprising 75 % mango (Mangifera indica L) and 25 % Aloe vera (Aloe barbadensis miller) was found to be most acceptable than other combinations (0 and 100 %, 100 and 0 %, 50 and 50 % and 25 and 50 % mango and Aloe vera pulp, respectively). Storage study of developed Aloe vera mango RTS was carried out at two different temperatures, i.e., 10 and 25 ^oC. The RTS was organoleptically acceptable up to two months of storage at 10 ^oC. During storage studies the total soluble solids, acidity, reducing sugar, total sugar increased whereas, ascorbic acid, non-reducing content and organoleptic scores decreased more significantly during storage at 25 ^oC then at 10^o C. DPPH activity and polyphenol content of Aloe vera mango RTS kept at 10 ^oC, decreased less significantly (p≤0.05) during storage. The marginal changes of overall attributes in developed RTS with storage at low temperature shows its consumer acceptability in terms of taste, colour & appearance, consistency, flavor and medicinal and functional attributes.