Author Preetesh Kumar Pandey, Jitendra Trivedi, Annu Verma and Praveen Gupta
best treatment among all as it obtained the highest organoleptic score and was liked very much and found to be the most acceptable combination for blending, Bottle gourd fruit is a good source of vitamin B complex and choline along with fair quantum of vitamin C, Bottle gourd is well known for their immunomodulatory, hepatoprotective, antioxidant, anti-stress, adaptogenic, analgesic, anti-inflammatory, cardio protective, cardio tonic, antihyperlipidemic, diuretic, aphrodisiac, antidote to certain poisons and cooling properties, aloe vera as valuable ingredient for food application due to its biological activities and functional properties, ingredient for functional foods, mainly in the development of health drinks and beverages, ginger has been used to cure dyspepsia, gastritis, blood circulation disturbance and inflammatory diseases. It displays potential antipyretic, antiallergenic, analgesic, antitussive and chemo-preventive activities, blending of juice is a way of utilization of vegetables, fruits, and spices. This may be attributed to change in dietary habits, taste preferences, and the way of life of present-day consumers, improve the taste, aroma, palatability, storability, and nutritive value of bottle gourd juice, it was thought to be convenient to blend it with highly nutritive juices namely Aloe vera, aonla and lemon with spice extracts like ginger, experiment was conducted at the laboratory, Preparation of RTS, prepared by blending all three juices in different concentrations as per the treatments and homogenization, Sensory analysis, is a test which measures the consumers acceptability for the product, Organoleptic Evaluation of Blended RTS at the Time of Preparation, Flowchart for preparing RTS from bottle gourd blend with Aloe vera and ginger
