DEVELOPMENT OF ALOE VERA SQUASH USING DIFFERENT FRUIT JUICES

Samuel Jaddu, Aparna Kuna, Shaik Zeenath, Divya K, Jyothsna L, Vamsi Vihar

Abstract: Aloe is known as ‘Ghee-kanwar’ or ‘Ghi-kuvar’ in hindi and has been in use since ages as folk medicine. Brihans natural products from Tamil nadu are the first company, supplying organic aloe juice to European countries. Major areas of aloe production are Alwar in Rajasthan, Satnapalli in A.P, Rapipla in Gujarat etc. Total production of aloe is estimated to be about 1,00,000 tonnes per year in India. The price of fresh aloe leaves ranges from Rs.40 to 55 per Kg. The process of making Aloe Vera Squash was standardized by adding different fruit juices like L,P,G,O and their compositions nearly around 25% along with 75 % raw aloe juice & its nutritional and physico-chemical characteristics were assessed. The recovery rate of Aloe Vera Juice from Aloe Vera Leaf was nearly around 300 ml per 1 kg of Aloe Vera. It contained substantial amount of vit c 12.5 mg, CHO 150 mg, Ca 28 mg & 125 kcal energy value. The TSS of Aloe Vera Squash was 43.8 o brix. Sensory analysis showed that the Aloe Vera Squash which is mixed L, G, O resulted in most acceptable when compared to Aloe Vera Squash prepared from P. And also, this blending of different fruit juices improved the color, taste, flavor & overall acceptability of Aloe Vera Squash

Keywords: Aloe Vera, Aloe Vera Squash

DOI: https://doi.org/10.15623/ijret.2016.0506033