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Subject: Food Technology × End date: 2018 × Start date: 2010 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development and evaluatiion of value added beverages from aloe vera, aonla and papaya
    (CCSHAU, 2016) Jain, Akanksha; Gehlot, Rakesh
    The present study was carried out to develop and evaluate value added beverages from Aloe vera, aonla and papaya. Freshly extracted pulp/juice of Aloe vera, aonla and papaya were evaluated for various physico-chemical characteristics and it was observed that aonla contained maximum acidity, TSS, total sugars, reducing sugars, total phenols and ascorbic acid content, while papaya contained highest pulp yield, total carotenoids and pectin content. Fresh Aloe vera juice was also assessed for bioactive polysaccharides (as % Aloe vera value) and it corresponded to 182%. Cold processing of Aloe vera using hand filleted technique was found effective and FT-IR spectrum also confirmed the retention of functional compound ‘acemannan’ in Aloe vera juice. Fresh Aloe vera juice, aonla juice and papaya pulp were stored at frozen temperature for six months and were utilized for preparing beverages at different intervals using the optimized recipes, generated by using response surface methodology (RSM). Recipes for RTS drink and squash with 20 and 40% pulp/juice, 15 and 50% TSS and 0.28 and 1.0 % acidity were standardized. Among various blends, 25 Aloe vera:75 aonla, 25 Aloe vera:75 papaya, 10 Aloe vera:10 aonla:80 papaya were selected as most acceptable. Value added variants prepared with the addition of different spices at 0.975% (for RTS drink) and 3.9% (for squash) and substitution of beverages with low calorie sweeteners i.e., replacing 50% sugar with stevia and 35% sugar with sucralose were standardized as acceptable formulations for preparation of spiced and low calorie beverage blends. During three months storage, spiced beverage variants were rated as the best, while stevia and sucralose substituted beverage formulations got lower scores over its control. Observations on physicochemical and sensory evaluation of beverages reveal that pH, ascorbic acid, total carotenoids, Aloe polysaccharides and all sensory attributes decreased significantly, while TSS, acidity, non-enzymatic browning, and total and reducing sugars increased significantly in the beverages. Stored pulp/juice (frozen) could be successfully utilized up to six months for preparation of acceptable beverages with good shelf life except beverages prepared with pure aonla juice, which remained acceptable only up to one month in RTS drink and up to two months in squash prepared from fresh as well as stored aonla juice.