Author: O. Singh, H. K. Choro, J. Kanwar, S. Dwivedi, Richa Singh
aloe vera nutraceutical RTS, functional ingredient in a wide array of health foods and drinks, blended ready-to-serve was analyzed for its different sensory quality, evaluated by adopting 9 point hedonic scale, RTS have a longer shelf life without having any microbial infestation, data generated during the experiment revealed that TSS, total acidity and total sugar increased, while ascorbic acids content decreased, developed ready-to-serve could be promoted as a nutraceutical product with multiple benefits to the consumers, Aloe vera juice have wide application in food products like production of ready-to-serve health drink, Aloe vera lemon drink, sherbet, diet drink with soluble fiber, health benefits of aloe vera, formulation, aloe properties are intestinal problem, increasing high density lipoprotein, reducing low density lipoprotein, reducing blood sugar in diabetics, fighting acquired immune deficiency syndrome, allergies and improving immune system, Ginger, a source of valuable phytonutrients, aloe based blended beverages, palatability, Ginger is known to contain several antioxidant compounds such as gingerol, gingediol and shogaol, which possess antimicrobial activity, Aloe vera and ginger which provide benefits of taste and nutrition, Ready-to-serve was prepared by mixing calculated amount of blended pulp, sugar, citric acid and water according to blending ratio and recipes, organoleptic evaluation, evaluation of blending ratio for preparation of ready-to serve beverages, Juice blending is one of the best methods to improve the nutritional and medicinal quality of ready-to-serve beverages.
