Author: Bhuiyan MHR, Shams-Ud-Din M, Islam MN.
develop functional beverage based on taste preference, pure aloe vera functional juice, Aloe Vera beverage part of a booming healthy lifestyle market, busy lifestyles, work and social commitments, which generates substantial stress and weakens their immune systems, people appear to tend to drink more beverages or natural supplements with function and healthful values, Consumers everywhere are looking to live longer, better and wiser , rising healthcare costs and whirlwind lifestyles that cause people to compromise balanced nutrition with on-the-go eating, and to squeeze exercise in around busy work and family schedules, full factorial design was used to identify significant factor and base formulation, sweetness, sourness and their interaction have significant effect on overall acceptability in the development of functional beverage, Aloe Vera combine per liter of functional beverage, Organoleptic taste test, TSS and pH showed linear whereas acidity and vitamin C concentration, storage ensured better retention of chemical and sensory properties, functional beverage contains different nutrient such as ascorbic acid, tocopherol, beta-carotene , benefits of dietary phytochemicals, Consumption of functional food would deliver health and wellness to consumer, Functional beverage category is one of the most significant drivers of new product development, consumer behavior is influenced by healthy factor, market for functional drinks is expected to expand further due to the trend toward lifestyle diseases, main components of soft drinks are water, acidulants, flavorings, food colors, preservatives, and other functional ingredients, natural ingredient make the drinks more acceptable, functional foods need to be promoted as convenient, nutritious and tasty formulations with specific health benefits, development of low cost health beneficial beverage is a demand of time, Formulation fundamentals, Design of beverages, select raw materials, 3² full factorial design, sweetness, sourness from lime juice, soft drink is sweetened water- based beverage, one factor at a time optimization method, Polynomial model having R² value a minimum of 0.85, Preparation of beverage, Sensory evaluation, consumer acceptability of the developed product was evaluated by a taste-testing panel, Chemical analysis, Significant factors, Factorial ANOVA (Analysis of Variance), formulation of the base sample, acceptability, polynomial (SDP) model, Factors responsible for vitamin C losses are; temperature, oxidation, acidity, pH and metal trace, reaction kinetics, rate constant is dependent on inverse absolute temperature by an Arrhenius type relationship, ensure maximum retention of chemical and sensory properties, preferences men showed likings for sweetness and women showed likings for sourness.
