To study the shelf life of Aloe vera fortified mango RTS with different time and temperature combinations on it’s organoleptic and functional properties
Prabal Pratap Singh, Dr. Abhishek Dutt Tripathi, DC Rai, Nitesh Kumar and Uday Pratap Singh
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 10o 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.
How to cite this article:
Prabal Pratap Singh, Dr. Abhishek Dutt Tripathi, DC Rai, Nitesh Kumar, Uday Pratap Singh. To study the shelf life of Aloe vera fortified mango RTS with different time and temperature combinations on it’s organoleptic and functional properties. Pharma Innovation 2018;7(3):91-97.