Standardization and Organoleptic Quality of Lime Blended Aloe Ready to Serve Beverage
A. Swarnalatha *
Department of Plantation, Spices, Medicinal and Aromatic Crops, College of Horticulture, Rajendranagar, Sri Konda Laxman Telangana Horticultural University, Hyderabad -500030, India.
D. Lakshminarayana
Sri Konda Laxman Telangana Horticultural University, Mulugu -502279, India.
P. Prasanth
College of Horticulture, Rajendranagar, Sri Konda Laxman Telangana Horticultural University, Hyderabad -500030, India.
J. Cheena
Sri Konda Laxman Telangana Horticultural University, Mulugu -502279, India.
*Author to whom correspondence should be addressed.
Abstract
Aloe is an important medicinal crop which is widely used in food and pharmaceutical industries. Despite the high medicinal value of aloe juice, its consumption remains less due to its unpleasant smell and slightly bitter taste. Utilization of the medicinal plants in diet or by incorporating them in various fruit juices will get all the benefits related to health. Blending of two or more fruit juices is an additional benefit to enhance the quality and palatability of the product. With this view, the present study was taken up to develop healthy and delicious drink aloe juice was mixed with lime juice in different proportions. As compared to other treatments, two combinations, 90:10 (aloe: lime) and 85:15 (aloe: lime), had the highest organoleptic scores, including colour (8.5 and 8.2), flavor (8.5 and 8.2), taste (8.7 and 8.3), and overall acceptability (8.7 and 8.2), with preferred TSS (12.63°Brix and 12.74°Brix) and acidity (0.33% and 0.39%), respectively. The ascorbic acid (9.61 and 9.73 mg 100 ml -1), total phenols (58.13 and 58.16 mg GAE 100 ml-1) and total sugar (14.94 and 14.73%) content of blend consisting of 90:10 (aloe: lime) and 85:15 (aloe: lime), respectively.
Keywords: Aloe, lime, RTS, organoleptic quality, acidity