Author: Jairajpuri DS, Khan KA, Somvanshi SPS, Pandey A.
aloe vera plant known for its medicinal properties, benefit for the digestive and immune systems, as well as having healing effects on the skin, develop a ready to serve (RTS) beverage using Aloe vera gel, physicochemical parameters, antioxidant profile, microbial quality and sensory acceptability, nutraceutical rich aloe gel and berry juice, develop nutritional and tasty functional fruit beverage with improved quality, plant produces a thicker, jelly like preparation, termed aloe gel. It is to this gel that the majority of health benefits of aloe vera are attributed. It is produced by parenchymal cells in the central portion of the leaf and is a rich mixture of a variety of substances, gel comprises over 70 constituents, and it is currently unclear to which of these the medicinal effect is attributed. Vitamins, amino acids, sugars, minerals and salicylic acids are all found in the gel, and may contribute to the possible therapeutic effects of the preparation, Aloe gel juice with other health foods particularly antioxidant rich fruits such as peaches, pineapple, orange, berries, develop a beverage of exotic fruits, total soluble solids (in 0Brix) determined using digital hand refractometer(Rudolph Research Analytical) and total sugars were determined by the using Fehlings reagent, of fermentable substrate, product stability of the beverage blend
