STUDIES ON USE OF ALOE VERA (Aloe barbadensis Miller.) IN HEALTH DRINKS

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dc.contributor.advisorS. L., JAGADEESH
dc.contributor.authorHADIMANI, VIJAYALAKSHMI B.
dc.contributor.otherB., SATHYANARAYANREDDY
dc.contributor.otherG. S. K., SWAMY
dc.contributor.otherH. R., BASAVARAJAPPA
dc.contributor.otherP., BABU
dc.date.accessioned2022-02-11T07:27:22Z
dc.date.available2022-02-11T07:27:22Z
dc.date.issued2012-07
dc.description.abstractThe 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.en_US
dc.identifier.otherUHS10PGM64
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810182114
dc.keywordsHorticulture, Post Harvest Technology, Aloe Vera, Protocol, Beverage, Squash, Titratable Acidity, Ascorbic Acid, Polysaccharides, Organoleptically, Aloe Juice.en_US
dc.language.isoEnglishen_US
dc.pages146p. (Due to pdf. conversion there is a difference in pages in printed & soft copy)en_US
dc.publisherUniversity of Horticultural Sciences, Bagalkot. (KRC College of Horticulture, Arabhavi).en_US
dc.subPost Harvest Technologyen_US
dc.themeSTUDIES ON USE OF ALOE VERA (Aloe barbadensis Miller.) IN HEALTH DRINKSen_US
dc.these.typeM.Scen_US
dc.titleSTUDIES ON USE OF ALOE VERA (Aloe barbadensis Miller.) IN HEALTH DRINKSen_US
dc.typeThesisen_US
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