Optimization of apricot (Prunus armeniaca L.) blended Aloe vera(Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.)

Author: Rakesh Sharma1•Geney Burang1•Satish Kumar1•Y. P. Sharma2•Vikas Kuma

The shift in food consumption pattern to accommodate an array of bioactive compounds in foods with minimum calorie intake has resulted in the development of many novel beverages, optimization of apricot (AP; 0–50%) blended Aloe vera (AV; 50–100%) based low-calorie beverage functionally enriched with aonla juice (AJ; 3,5,7,10%) using steviol glycoside (SG; 0–100%), color, consistency, taste, and overall acceptability scores, developed beverage recorded a high amount of functional compounds with reduced energy values. The beverage can be a recommendation for general consumption for health- conscious people to cover their functional food desires, low calories beverages, health-aware people seeking nutritionally enriched functional food products have always created a new vacuum for novel innovations in the food industry, food products to meet the specific product- oriented desire of the masses, fruit beverages especially those loaded with health- promoting and functional incorporations, novel beverages, now-a-days not only are used for quenching thirst, but also to prevent nutrition-related diseases while improving physical and mental well-being at the same time, Functional beverage market continues to be the fastest growing segments in the food market, beverages like isotonic and hypertonic beverages, sports and energy drinks, reduced energy/ zero calorie beverages as well as fruit based functional beverages