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Journal of Food Science and Technology

, Volume 54, Issue 3, pp 761–769 | Cite as

Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger

  • Lokesh K. Mishra
  • Danme Sangma
Original Article

Abstract

Aloe vera based RTS formulation was prepared in this study which provides the health benefits of this wonder plant and was also appealing in terms of sensory qualities. In the present study four formulations of A. vera RTS drink with ginger, sweet lime and amla (V1, V2, V3 and V4 were developed). The developed products were subjected to physico-chemical, organoleptic and microbial analysis. The formulation V3 was found to be the most preferred variant with respect to the sensory quality. Further the blends were found to be a good source of vitamin C and other nutritional parameters. The storage stability studies carried out on the formulations showed that the physico-chemical and the sensory qualities of the RTS blends were acceptable after 60 days of storage. Microbial analysis of the RTS blends during the storage period revealed that it was free from any microbial spoilage.

Keywords

Aloe vera Ginger Sweet lime Amla 

Notes

Acknowledgements

The authors duly acknowledge the research funding received from the Ministry of Food Processing and Industries, Government of India through an external funded research project. The Senior Research Fellowship to the second author received from the Ministry is also acknowledged. The authors also thank the Dean, College of Home Science, Central Agricultural University, Tura, Meghalaya and Vice Chancellor, Central Agricultural University, Imphal, Manipur for the infrastructure facilities provided for conducting this research study.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Department of Basic Science and Humanities, College of Home ScienceCentral Agricultural UniversityTuraIndia

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