Volume : VI, Issue : VI, June - 2017

FORMULATION OF ALOE BASED FRUIT SQUASHES

A. Sangeetha

Abstract :

 Aloe vera juice has a unique texture, taste and flavour which are not preferred by many but yet consumed for its medicinal properties. Keeping its medicinal properties intact by avoiding heat treatment it is essential to process it into a product having good consumer appeal. Thus research work was undertaken to process aloe vera into squash along with different fruits and tomato. Fresh aloe juice prepared from aloe jel without any preservative added to it.  This juice mixed with fruit juices like lime, pineapple, papaya  and grapes and made into squashes. The squashes stored in glass bottles. These squashes were analyzed for chemical changes, microbial load and organoleptic characteristics during the storage period of 90 days. The aloe fruit squashes were kept in a refrigerator for conducting storage study.  This study has shown that it is possible to prepare aloe fruit squash with good acceptability and possessing both medicinal properties and having good nutritional properties and keeping quality. 

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

A. Sangeetha, FORMULATION OF ALOE BASED FRUIT SQUASHES, INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH : VOLUME-6 | ISSUE-6 | JUNE-2017

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