Research Article Open Access

Optimization of Physical Process Variables for Development of Aloe Vera-Mango RTS Beverages

Abstract

The aloe vera-mango ready to serve beverage in major ingredient mango (75%), aloe vera (25%) and optimized sugar. During the investigation, the effect different level of time, temperature and TSS was studied by employing a 3 factor. The best formulation with time 23 minute, temperature 76.62°C and 16.5oBrix TSS. The product on the basis aloe vera based the formulation was found to be best appropriatefor manufacture aloe vera-mango RTS beverage. The content of aloe-emodin in beverage shown significant difference before and after manufacturing. The predicted sensory score of 8.10, 7.83, 8.33 and 7.67 for colour and appearance, taste, flavor and consistency respectively, the physic-chemical value 15.53(g/ml), 2.40(g/ml), 13.13(g/ml), 0.26, 3.95, 6.23(mg/ml), 0.21 (mg/ml) and 40.96 (%) for total sugar, reducing sugar, non-reducing sugar, acidity, pH, ascorbic acid, polyphenol and DPPH respectively.

Prabal PS, Abhishek DT, Tanweer Alam and Surendra PS

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