Vol. 7 (6) : November-December 2016 issue
Green Farming Vol. 7 (6) : 1486-1490 ; November-December, 2016
Health drink preparation using Aloe vera, bitter gourd, aonla and guava
JAYSUKH M. VAGHASHIYA1, DEV RAJ2*, D.R. BHANDARI3, C.S. DESAI4 and J.M. PATEL5
Deptt. of Post-harvest Technology, ASPEE College of Horticulture & Forestry, NAU, Navsari - 396 450 (Gujarat)
Designation : 1Ph.D. Scholar, 2Associate Professor *(drdpandir@yahoo.co.in), 3Associate Professor & Head, 4Asstt. Res. Scientist, 5Asstt. Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-4768
Total Pages : 5
Received : 30 January 2016
Revised accepted : 14 October 2016
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Citation :
JAYSUKH M. VAGHASHIYA, DEV RAJ, D.R. BHANDARI, C.S. DESAI and J.M. PATEL. 2016. Health drink preparation using Aloe vera, bitter gourd, aonla and guava. Green Farming Vol. 7 (6) : 1486-1490 ; November-December, 2016
ABSTRACT
The present study was aimed for preparation of health drink using Aloe vera, bitter gourd, aonla and guava with different levels of TSS. The blended health drink was prepared using different levels of blends [B1-2:2:12:4, B2-2:12:2:4, B3-4:4:8:4, B4-4:6:6:4, B5-4:8:4:4, B6-6:4:6:4, B7-6:6:4:4, B8-8:4:4:4 and B9-12:2:2:4 (Aloe vera: Bitter gourd: Aonla: Guava)] and TSS (T1-15°B, T2-16°B and T3-17°B). The results of the present investigation indicate that health drink prepared from 12% Aloe vera juice, 2% bitter gourd juice, 2% aonla juice and 4% guava pulp having 15.00°Brix TSS and 0.30 per cent acidity (T1B9) was extremely liked on the basis of 9 point Hedonic scale and found best on the basis of nutritional composition. With the increase in the level of Aloe vera juice (upto 12%) in the blended health drink there was increase sensory acceptability.
Key words :
Aloe vera, Aonla, Bitter gourd, Guava, Juice blending, TSS levels.
