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Vol. 6, Issue 12 (2017)

Formulation, nutraceutical profile and storage stability of aloe gel & ginger juice functional beverage blend

Author(s):
Om Singh, H Katine Choro, Jyoti Kanwar, SK Dwivedi and Richa Singh
Abstract:
Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Nutraceutical ready-to-serve were prepared by using different proportions of Aloe vera gel and ginger juice as 90:10(1), 92:8(2), 94:6(3), 96:4(4) and 98:2(5).Prepared ready-to-serve beverages were filled hot in 200 ml glass bottles and crown corked followed by pasteurized at 90±2oC for 25 minutes and air cooled. The blended ready-to-serve was analyzed for its different sensory quality, evaluated by adopting 9 point hedonic scale. On the basis of overall sensory quality ready-to-serve, sample number (7) blended ratio of 90:10 with 12 per cent total soluble solids and 0.20 per cent acidity was found to be the best. These RTS have a longer shelf life without having any microbial infestation. The data generated during the experiment revealed that TSS, total acidity and total sugar increased, while ascorbic acids content decreased. The developed ready-to-serve could be promoted as a nutraceutical product with multiple benefits to the consumers.
Pages: 373-379  |  478 Views  13 Downloads
How to cite this article:
Om Singh, H Katine Choro, Jyoti Kanwar, SK Dwivedi, Richa Singh. Formulation, nutraceutical profile and storage stability of aloe gel & ginger juice functional beverage blend. Pharma Innovation 2017;6(12):373-379.
The Pharma Innovation Journal