Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities

Sharma, Rakesh ; Tandon, Divya ; Joshi, V K; Attri, Surekha

Abstract

Present investigation was undertaken with the objective to develop palatable functional beverages from Aloe vera (L.) Burm.f. syn. A. barbadensis Mill. Nutritional, functional and sensory qualities of these products have been evaluated. Among various beverages, this juice contained negligible amount of sugars indicating its hypoglycaemic effect. The ascorbic acid content in different preparation of juice ranged between 23.75 to 234.85 mg/100 g. The products when tested for microbial enumeration, pure juice and sweetened juice showed negligible microbial load while gel, squash and RTS had 3.2, 1.0 and 2.3 CFU/mL, respectively. Developed products except RTS drink have shown antimicrobial activity against E. coli. Maximum zone of inhibition was shown by pure juice (25.7 mm), whereas minimum was observed in squash (12.10 mm). Similarly, highest antioxidant activity was found in pure A. vera juice (71.81 %), while lowest was recorded in RTS drink. Highest overall sensory acceptability (8.00) was recorded for sweetened juice by the panelists, which remained statistically non-significant with that of squash (7.80). Conclusively, the sweetened A. vera juice was found to be the best on the basis of its nutritional and sensory characteristics. Further, it has also shown potential for maintaining good health due to its appreciable nutritional and antioxidant properties.


Keyword(s)

Aloe vera (L.) Burm.f., Aloe barbadensis Mill., Antioxidant activity, Functional beverages, Sensory qualities

Full Text: PDF (downloaded 3857 times)

Refbacks

  • There are currently no refbacks.
This abstract viewed 1372 times