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Development and evaluatiion of value added beverages from aloe vera, aonla and papaya

KrishiKosh

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Title Development and evaluatiion of value added beverages from aloe vera, aonla and papaya
 
Creator Jain, Akanksha
 
Contributor Gehlot, Rakesh
 
Subject Acemannan, Response surface methodology, RTS drink, Squash, Low calorie, Spices
 
Description 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.
 
Date 2016-11-25T13:43:45Z
2016-11-25T13:43:45Z
2016
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/87520
 
Language en
 
Format application/pdf
 
Publisher CCSHAU