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International Journal of Physiology, Nutrition and Physical Education

Impact Factor: RJIF 5.43

ISSN: 2456-0057

International Journal of Physiology, Nutrition and Physical Education

2018, Vol. 3, Issue 2
Preparation and organoleptic evaluation of aloe vera blended ready to serve functional drink
Author(s): R Arivuchudar
Abstract:
The formulation of a ready to serve functional drink with a mishmash of aloe vera and fruit juice is conceded with the intent to substitute the consumption of carbonated beverages which pay for nothing but empty calories. Aloe vera has been considered as a major ingredient for the study because of its known therapeutic effects on various organs for all sects of people and fruit juice supplies the micronutrients from fruits needed for energy production, amla provides vitamin –C for instant refreshment, mint and ginger extracts contributes to flavour and mask the off taste and flavour of aloe vera. Five different blends of extracts of aloe vera, fruit juice (Watermelon/ Pomegranate/ Kiwi/ Orange/ Apple), amla, mint, ginger and sugar in fixed proportion of 60: 20:15:0.5:0.5:4 were developed and subjected to organoleptic evaluation. The most preferred RTS functional drink blend was found to be Aloe Vera: Watermelon: Amla: Mint: Ginger and its storage period under refrigeration was 37 days.
Pages: 675-677  |  166 Views  3 Downloads
How to cite this article:
R Arivuchudar. Preparation and organoleptic evaluation of aloe vera blended ready to serve functional drink. International Journal of Physiology, Nutrition and Physical Education. 2018; 3(2): 675-677.
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International Journal of Physiology, Nutrition and Physical Education