Author: Mujahid Shagiwal and Bhagwan Dee
strawberry, aloe vera and ginger can be utilized for palatable squash making, Strawberry pulp, Aloe vera gel, Ginger juice, Blend combination, Storage, Ambient and Low temperatures, Organoleptic quality, Beverage is a liquid used for the utilization of human beings, primary function of quenching thirst, they have a key role in human culture, beverages can be classified into two main groups- non-alcoholic beverages and alcoholic beverages, Incorporation of natural compounds in the fruits, rhizomes, vegetables such as phyto-chemicals, flavonoids, anti-oxidants and vitamins together without harmful to human consumption is one of the new product development strategy in functional beverage industry, development of health beneficial beverage, aloe vera, Ghrit-kumari, Gheegwar, blend beverages can be prepared from blends of different fruits and extracts of plants having medicinal, nutritional and therapeutic values with acceptable palatability, palatable drinks with functional values to the consumers, consumers are becoming health conscious and more careful to their health and fitness subsequently demands for natural beverages with nutraceutical properties over synthetic one increasing in the market, drinks rich in nutritional and medicinal properties is one of the major constraints before the beverages processing industries, reducing, non-reducing and total sugars were estimated by using Fehlings solution, changes in TSS content might be due to inversion or hydrolysis of polysaccharides into simple sugars, 25 per cent of the blend containing 80% strawberry pulp, 10% aloe vera gel and 10% ginger juice was found best on Hedonic Scale
