Author: Bornare DT.
Aloe vera gel, nutraceutical potential, functional ingredient, development of value added product of aloe vera and produce blended Ready-to-Serve (RTS) beverage with different blending proportion of aloe vera (10%, 20%, 30%, 40%) and mango pulp (90%, 80%, 70%, 60%), Blended Ready-to-Serve (RTS) beverage, Aloe vera, Mango, Aloe vera can be utilized as a valuable ingredient for food application due to its biological activities and functional properties, blended drinks are good alternative for development of new products to provide benefit of taste, nutrition as well as medicinal properties, convert a fruit juice into a functional adding aloe vera juice, selection of Ingredients, raw materials Aloe vera gel juice, blended Aloe vera mango beverages Ready-to-Serve formulation, Blended RTS beverages were prepared using 13% TSS, 0.3% acidity and 10% blended juices of different blending ratio of 90% Mango juice + 10% Aloe vera juice (B), 80% Mango juice + 20% Aloe vera juice (C), 70% Mango juice + 30% Aloe vera juice (D), 60% Mango juice + 40% Aloe vera juice (E) and controlled RTS containing 100% Mango juice without Aloe vera (A-Control), mouth feel of beverage improved with increase in concentration of Aloe vera juice up to the level of 20%
