International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Development of herbal milk beverage


Vithushana Thangarajah, Ajith Jeyaweera, Nishad Beddegamage, Nayana Perera

The interest and use of Aloe vera as a valuable ingredient has increased dramatically. The present study investigated the possibility of developing a novel herbal milk beverage for commercialization to satisfy the needs of health-conscious consumers. The natural Aloe verais barbadensismillar extract used as a functional ingredient. The product was developed through trials with different levels of sugar (low, medium, high), pH (3.00– 4.50) levels and flavors (almond and ginger). The product was formulated and improved according to consumer preference based on sensory evaluation. The nutritional composition of the product was evaluated through standard analytical method. All the sensorial parameters which were tested in the formulated product scored above 7.0 in nine-point-hedonic scale which represented that the product was towards the “extremely-like” range. Aloe vera incorporated herbal milk beverage was acceptable to consumers. The nutritional composition matched with Food Act No. 26 of 1980. The product possessed good overall acceptability, physiochemical quality and the shelf life of 14 days. The product was acceptable for commercialization in terms of consumer preference.
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