Effect of UV Light, Preservative and Heat Treatment on Quality of Aloe Vera Based Blended Nectar

Effect of UV light, preservative and heat treatment on quality of Aloe vera based blended nectar for quality retention and to study the storage stability of blended nectar was conducted in the year 2015–16. Experiment was conducted for preservation of blended nectar (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) using different preservation methods i.e. standard heat processing, chemical preservation and UV light treatments. The results indicate that blended nectar can be preserved for long time by adding 75ppm KMS (50% recommended chemical preservative) followed by 30 minutes UV light treatment (T-10 P U) on the basis of higher sensory score as well as nutritional 75 30 composition. Six month storage of blended nectar preserved by adding 75ppm KMS followed by 30 minutes UV light treatment (T-P U) exhibited minimum changes in nutritional as well as 10 75 30 sensory attributes. Overall findings of investigation revealed that blended nectar can successfully be stored for 6 months in glass bottles with minimum changes in chemical, sensory and microbial quality. The Benefit cost ratio (BCR) of blended nectar was observed 1.20 at 20 per cent profit margin and 1.74 at minimum market sale price of Rs. 10.00 per bottle (200 ml). Thus, UV light treatment of blended nectar for 30 minutes containing 75 ppm KMS can be utilized more beneficially for its preservation by food processing industry for a period of six months to ensure minimum changes in nutritional as well as sensory quality