Author: Ramachandran, P., & Nagarajan, S. (2014).
Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks, exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry, develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 ?Brix, analysis for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability, nutraceutical rich Aloe vera Gel , develop functional fruit beverages with improved quality and shelf life, healthy beverages, particularly those that offer functional ingredients such as botanicals, minerals, and antioxidants, are increasing in demand, Fruit based functional beverages with refreshing flavors and tastes are being preferred over aerated drinks by the health-conscious consumers, value enhancement is feasible with addition of functional ingredients, nutraceuticals from botanical origin have a great scope to offer varied health benefits , preparation of functional fruit beverage, As the nutraceutical ingredient, Aloe vera (Aloe barbadensis Miller) gel, herbal botanical therapeutic effects, is a valuable ingredient in foods, New products combining the Aloe gel juice with other health foods particularly antioxidant rich fruits such as berries, peaches extracts, blend with tropical fruits such as papaya, however, remains to be explored, spices used for preparing appetizer drinks , additional flavor in beverages, functional beverage with enhanced nutritional and nutraceutical value, Raw Material Characterization, Total soluble solids, acidity was found to increase, attributed to the decomposition of fermentable substrate, especially, carbohydrates in the fruits and added sugar, thereby increasing the acidity, nonenzymatic browning (NEB) , Maillard , Aloe gel enriched beverage, total polyphenols in the beverages, brix grade, flavonoid content, phenolic compounds, fresh sensory quality in Aloe gel enriched beverage
