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<span>Development and evaluation of different beverages from</span><em> Aloe vera</em><span> (L.) Burm.f. for their nutritional, functional and sensory qualities</span><br />

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Title Statement <span>Development and evaluation of different beverages from</span><em> Aloe vera</em><span> (L.) Burm.f. for their nutritional, functional and sensory qualities</span><br />
 
Added Entry - Uncontrolled Name Sharma, Rakesh ; Dr YS Parmar University of Hort and Forestry
Tandon, Divya
Joshi, V K
Attri, Surekha
 
Uncontrolled Index Term value added products; medicinal plants; nutrition, microbiology
Aloe vera (L.) Burm.f., Aloe barbadensis Mill., Antioxidant activity, Functional beverages, Sensory qualities
 
Summary, etc. <p><span>Present investigation was undertaken with the objective to develop palatable functional beverages from </span><em>Aloe</em><span> </span><em>vera</em><span> (L.) Burm.f. syn. </span><em>A. barbadensis</em><span> 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 </span><em>E. coli</em><span>. 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 </span><em>A. vera</em><span> 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 </span><em>A. vera</em><span> 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.</span></p>
 
Publication, Distribution, Etc. Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]
2016-01-15 08:54:03
 
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http://op.niscair.res.in/index.php/IJNPR/article/view/8336
 
Data Source Entry Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 6, ##issue.no## 4 (2015): December 2015
 
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