Value Addition of Aloe vera in Health Drinks and its Storage Stability

Fruits, vegetable and medicinal plant act as protective foods in the era of hectic schedule by supplying all the nutrients especially minerals, vitamin & crude fiber which are beneficial for prevention of certain diseases. However, some of these commodities are not available throughout year while others are not have acceptance either due to bitter, astringent or acidic tastes causing hindrance in their consumption although beneficial for health. Thus, the present investigation was conducted at Department of Post Harvest Technology, ACHF, NAU during 2014–2015 to study changes in quality characteristics of Aloe vera based health drink [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)] during storage. The results of the present investigation indicate that drink prepared from 12% Aloe vera juice, 2% Bitter gourd juice, 2% Aonla juice and 4% Guava pulp having 16.00°Brix TSS and 0.30 per cent acidity (B₉) was extremely liked on the basis of 9 point Hedonic scale and found best on the basis of nutritional composition. Six month storage of drink prepared by using 12% Aloe vera juice, 2% bitter gourd juice, 2% aonla juice and 4% guava pulp having 16°Brix total soluble sugars (TSS) and 0.30 per cent acidity (B₉) exhibited minimum changes in nutritional as well as sensory attributes. The benefit cost ratio of drink was observed 1.20 at 20 per cent profit margin and 1.75 at minimum market sale price of Rs. 10.00 per bottle (200 ml). Thus, the developed technologies can commercially be explored by food processing industry for the production of quality health drink.