International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Development and quality evaluation of lemon juice blended with aloe Vera

Author(s): Shailaja A, Shaik Ayesha Sulthana, B Bhavani, Basker Vellanki, Srinivas Maloo
Abstract: In present study the efforts have been made to prepare lemon juice blended with aloe Vera. the blends were prepared by using different proportions of lemon and aloe Vera as 100:0,90:10,80:20,70:30.the prepared beverage was analyzed for nutritional properties as well as sensory evaluation. Sensory evaluation of the samples was carried out using 9 point Hedonic scale for various attributes namely color, taste, flavor and overall acceptability. Firstly, aloe Vera juice is completely safe and it’s very versatile. According to the sensory and nutritional analysis the most recommended juice blend formulation is 90% lemon and 10% aloe Vera. Lemon and aloe Vera contains important antioxidant vitamins A, E and C which helps in the production of white blood cells and antibodies in blood. It attacks the pathogenic microorganisms and prevents infection so, they are called protective foods.
Pages: 197-199  |  544 Views  258 Downloads
Journals List Click Here Research Journals Research Journals
Please use another browser.