STUDIES ON USE OF ALOE VERA (Aloe barbadensis Miller.) IN HEALTH DRINKS
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Date
2012-07
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Journal ISSN
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Publisher
University of Horticultural Sciences, Bagalkot. (KRC College of Horticulture, Arabhavi).
Abstract
The investigation was carried out to standardize the protocol for preparation of
the aloe RTS beverage, squash and aloe based mixed squash beverage and also to
study the quality and storage behaviour of these products as influenced by the
treatments at the Department of Post Harvest Technology, Kittur Rani Channamma
College of Horticulture, Arabhavi (UHS, Bagalkot), during 2010-12.
The aloe RTS treatments showed an increase in mean values of TSS
(9.94-11.76o
B), reducing sugars (1.36-1.50 %), total sugars (6.29-7.02 %), sugar: acid
ratio (16.89-32.94) and pH (3.38-5.59) whereas titratable acidity (0.39-0.23%),
ascorbic acid (112.49-103.30 mg/100 ml), non-reducing sugars (5.76-5.00 %) and
polysaccharides (16.49-16.33 mg/100 ml) decreased during the storage period of six
months. However, aloe RTS T10 (10 % aloe juice + 15 o
B TSS) and T12 (20 % aloe
juice + 15 oB) were rated superior organoleptically.
Among the aloe squashes, T5 (30% aloe juice + 45 0
B TSS) and T6 (35% aloe
juice + 45 0
B TSS) obtained high organoleptic scores. During their storage for six
months TSS (45.39-48.53o
B), reducing sugars (9.77-10.15%), total sugars
(39.14-39.29), sugar: acid ratio (37.87-48.52) and pH (3.06-3.96) increased while
titratable acidity (1.03-0.83 %) ascorbic acid (205.39-190.75 mg/100 ml),
non-reducing sugars (29.53-28.99 %) and polysaccharides (26.25-25.16 mg/100 ml)
decreased.
In aloe based mixed squash, the highest values for biochemical parameters was
observed in treatment T12 (20 % aloe juice + 10 % aonla juice + 5 % kokum juice + 0.5
% ginger) followed by T11 (20 % aloe juice + 5 % aonla juice + 10 % kokum juice +
0.5 % ginger). However, the means of titratable acidity (1.11-0.84 %), ascorbic acid
(606.45-555.41 mg/100 ml), non-reducing sugars (26.02-25.54 %) and polysaccharides
(26.83-26.23 mg/100 ml) content decreased during the storage of squash blends up to
6 months. Organoleptically, T10 (Aloe juice 15% + Aonla 5% + Kokum 10% + Ginger
0.5%) and T11 revealed maximum acceptability.