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Studies on Aloe Juice Supplemented Kinnow Nectar

Author Affiliations

  • 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, INDIA
  • 2Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, INDIA
  • 3Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, INDIA
  • 4Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, INDIA

Res. J. Agriculture & Forestry Sci., Volume 2, Issue (8), Pages 14-20, August,8 (2014)


Aloe vera's health benefits have led to its potential utilization in processed food products. Therefore, the present investigation aims to study optimization and supplementation of aloe juice in kinnow nectar and to investigate the physico-chemical changes occurring during storage of supplemented kinnow nectar. It was found that aloe juice was a good source of crude fibre, ash and total phenolic content. Among the treatment, unblanched aloe juice was found to have more crude fiber (0.15%), ash (0.2%) and phenolic content (20 mg, %) compared to juice prepared from blanched aloe. Sensory evaluation method was chosen to determine optimum supplementation level of aloe juice in kinnow nectar and it was found that aloe juice could be supplemented up to 4 per cent level without adversely affecting the overall quality of kinnow nectar. Physico-chemical composition of supplemented kinnow nectar showed higher mean values for crude fibre (0.03%), ash (0.11%) and total phenolic content (6.87 mg, %) as compared to control (0.02%, 0.09% and 6.67 mg, % respectively). Statistical analysis showed negligible effect of treatment and storage period on crude fibre, ash and carotenoid content of supplemented kinnow nectar during 6 months of storage. Hence, aloe juice can be used as an ingredient to enhance nutritional quality of beverages by increasing the levels of minerals and fibres.


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