Sensory acceptability and storage stability of aloe based fruit squashes.
Priya S. R., Lalitha Ramaswamy
Author Affiliation: Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, India.
International Journal of Ayurvedic and Herbal Medicine 3 : 1409-1419
Abstract : This paper presents the results of a study conducted to (i) formulate and standardize an Aloe vera-based beverage using fruits of mango, lime, pawpaw and pineapple, (i) assess the sensory (appearance, flavour, taste, consistency and overall acceptability) acceptability of the prepared juice over different storage periods, and (iii) determine the storage stability of the prepared juice stored at room and refrigerated temperatures over different storage periods.