International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
Development of Aloe- vera based Ready to Serve Soft drink
Mohammed I. Talib
Assistant professor, Department of Food Technology, UICT, NMU, Jalgaon 425001, Country India
Rushikesh R. Wayal
Department of Food Technology, UICT, NMU, Jalgaon 425001, Country India
Vishal R. Parate
Assistant professor, Department of food Technology, UICT, NMU, Jalgaon, Jalgaon 425001, Country India
Abstract: Aloe vera plant/ gel and pear fruits are
well known for their potential nutritional and
medicinal properties. It can be exploited as
functional ingredient in development of healthy
foods and drinks. In spite of its possessed
photochemical, Aloe vera is meagerly used in food
processing/product development. In present study
an attempt is made to develop aloe vera-pear based
spice-tinged ready to serve soft drink (RTS). Three
soft drinks were prepared as per FSSAI
specification. Soft drinks were prepared by mixing
pear juice and aloe vera in 90:10, 80:20 and
70:30 (%v/v: Juice content) proportion, adding 5%
spice extract and maintaining final 100 Brix and
0.3% acidity. Three aloe vera RTS so prepared
were marked as PRT1, PRT2 and PRT3
respectively and, were compared with control pear
RTS (PRT0). Four ready to serve drinks were
analyzed for TSS (B○), acidity, vitamin C, total
sugars, reducing sugars and ash content by
adopting standard laboratory tests. The
palatability of four soft drinks was evaluated on
nine point hedonic scale by semi trained panel of
judges. Data showed that PRT2 formulation was
comparatively more acceptable and at par to
control soft drink. The storage study of soft drinks
were carried out at chilled temperature after
preparation, and followed up to three months.
Periodically drawn samples (30 days span) were
tested for quality parameters and were statistically
analyzed. Study pointed out that the quality
parameters were slightly changed or reported to
be stable till 60 days storage thereafter the quality
deteriorated when their acidity crossed 0.4%, that
make them of
unacceptable quality. Study
conclude that acceptable pear-aloe vera soft drink
can be prepared by replacing optimally 20% V/V
of juice content with aloe vera, and which can be
safely stored at chilled temperature for 2 months
with retention of its palatability and quality. The
HPLC analysis of aloe vera soft drinks also
revealed that bitter /toxic compounds „aloin’, were
absent in soft drinks. Absence of “aloin” assures
the safety and security of aloe-vera soft drinks for
consumption. Development of Aloe -vera based soft
drink provide better option for utilization of
unpalatable aloe vera juice for making healthy ,
phytochemical rich soft drink.
ISSN: 2231-5381
Key words- Aloin, RTS, phytochemicals, palatable,
sensory evaluation
I. INTRODUCTION
Fruit juices and beverages are one of these
processed products which are conveniently used
and also provides better chances of meeting daily
requirement of nutrients in the diet through
incorporation of its value added products in diet.
Aloe Vera was used from long time back as a
multipurpose folk remedyfor its medicinal
benefits.Aloe vera (Aloe barbadensis Miller) is a
perennial plant of liliaceae family with turgid green
leaves joined at the stem in a rosette pattern. Aloe
vera leaves are formed by a thick epidermis (skin)
covered with cuticle surrounding the mesophyll,
which can be differentiated into chlorenchyma cells
and parenchyma (fillet ) consisting of thin walled
cells. The parenchyma cells contain a transparent
mucilaginous jelly which is referred to as Aloe vera
gel (Bhattacharya et al., 2011). Mainly two species
species of Aloe-vera viz: A. barbadensis Miller
and A. aborescens are most suitable and used for
gel extraction. A fresh aloe vera leaves are
processed to obtain mucilaginous gel from
parenchymatous tissue. Aloe vera gel has a bitter
taste which can be unpleasant in raw state and its
palatability could be enhanced with addition of
some other fruit juices (Kumar S. et al., 2013). For
alleviating bitterness in gel, hand filleting of leaves
during gel extraction.and its value addition is better
option.
Pear is scientifically known as Pyrus communis
belonging to family rosaceae. It is seasonal fruit
and is rich in phenolics. Owing to its low acid and
low sugar content it is beneficial for those suffering
from acidity and diabetics. But readily
discoloration limited storage of its juice make it
unfit for commercial utilization and fruits are under
utilized (Hez N.U., 2009).Pear fruits have health
benefits in various ailments viz: bladder problems,
liver problems, constipation and for elimination of
prostate toxin. Pear is source of various useful
minerals, vitamins , pectin, dietary fibers and
phytochemicals. The main biomolecules present
are chlorogenic arbutin, caffeic, P-coumaroyl,
quinic and P-coumaric acids and number of
procynidins and flavonol glycosides (Xie et al.,
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International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
2007). Pear fruit and aloe-vera possess potential
nutritional and medicinal properties and are
selected for development of ready to serve soft
drink. Aloe-vera based beverages may be healthy
soft drinks as it may encompass biologically active
compounds, minerals and antioxidants. In present
scenario the natural functional beverage sector are
more in demand in commercial food sectors
(Elbandy M.A., Abed S.M., Gad S.S.A. and AbdelFadeel M.G., 2014).
II. MATERIALS AND METHODS
Aloe vera leaves were collected from botanical
garden of School of life science, North
Maharashtra University while pear fruits were
procured from local market of jalgaon.
(a) Preparation of aloe vera juice:
Good quality, fresh green, turgid aloe vera leaves
were selected and washed with clean water. The
lower 1.5 inch of leaf base, 3-4 inch of leaf top and
spines located along with margins were removed
with sharp stainless steel knife. Leaves were cut
vertically in to two halves, Then knife was inserted
in to flesh bellow the rind and removed the rinds of
upper and lower sides of leaves. The pulp was
separated, washed 2-3 times to reduce or remove
the aloin content from pulp. The pulp was finely
grinded and filtered with muslin cloth to obtain the
clear juice. 0.1% benzoic acid was added as
preservative. Juice was filled in PET bottle and
stored at 4-5oc for further use. The juice recovery
was reported to be 43.5 %. The extracted juice was
pasteurized at 650c for less than 15 minutes. A
problem associated with commercial aloe gel juice
and beverages is bitter taste, which could be
successfully avoided in the present study with
suitable processing operation by traditional hand
filleting method.
(b) Preparation of pear juice:
Good quality pear fruits were selected, sorted and
washed with clean water. Fruits were cut in to
small pieces and seeds were removed and juice
was extracted after pulping in mixer grinder and
strained through muslin cloth . Juice was preserved
by adding 0.1% benzoic as preservative. The yield
of juice obtained was 69%. Juice was stored in
PET bottles under refrigerated condition .
(c) Preparation of spice extract
Mixture of spice ingredients viz; Ginger (1g), black
pepper (1 g) and cumin seeds (2 g) were finely
grinded in pestle and mortar and added to about
200 ml water and boiled to100 ml extract.
(d) Preparation of pear-aloe vera soft drinks :
Flow diagram of soft drink preparation is shown in
fig1 and FSSAI specification is shown in table 1.
Sugar, citric and benzoic acid, fruit juices required
for preparation of RTS were measured as per
calculated amount. Sugar syrup was prepared by
mixing required amount of water, sugar and citric
ISSN: 2231-5381
acid. Obtained syrup was filtered through muslin
cloth and cooled up to room temperature. Syrup
was mixed with fruit juices as per different
formulations containing pear and aloe vera juices in
proportion of 90:10, 80:20 and 70:30 %v/v and
were marked as PRT1, PRT2 and PRT3
respectively, while control formulation PRT0 was
made with 100% of pear juice. 5% of spice extract
and 150 ppm of benzoic acid ( preservative) were
added to each formulation. Then formulations were
filled in to250 ml sterile PET bottles. Bottles were
pasteurized at 80-900c for 25 minutes in hot water.
Pasteurized bottles were cooled to room tem
perature and stored at refrigerated condition (450c).
Table-I FSSAI standards for RTS
Sr.
No.
1
2
3
Parameters
FSSAI Specification limits
Juice
content
Total
soluble
solid
Acidity
Lemon- Not less than 5 %
Other- Not less than 10 %
Not less than 10%
Not more than 0.3%
Sulphur dioxide- Not more than
70 ppm
4
Preservative
Benzoic acid- Not more than 150
ppm
(Source: S. Ranganna, Analysis and quality
control for fruit and vegetables, 1995)
Sugar (Sucrose), citric and
benzoic acids
Fruit Juices (Pear
fruit and aloe
vera
Syrup preparation
Syrup filtration
Filtration through
muslin cloth
Cooling at room
temperature
Mixing with different formulation with 5% spice
extract and preservative 150 ppm
100%
pear
juice
(PRT0
)
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90% pear
80% pear
70% pear
juice + 10%
juice +
juice +
aloe vera
20% aloe
30% aloe
juice (PRT1)
vera juice
vera juice
(PRT2)
(PRT3)
Filling in 250ml sterile PET bottles
with 1.5 cm head space bottles
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International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
Analysis of physicochemical parameters of raw
material and finished product:
The raw materials fruits, aloe vera leaves and
samples of different formulations of beverages
were analyzed for various physicochemical
parameters. Physical parameters like length, width
and diameter of fruits and aloe vera leaves were
measured with vernier caliper (Mitutory 05304190, made in japan) while weight was
determined with digital weighing balance (Model
no. HR 200) . The pH of sample was read with
calibrated pH meter (Deluxe model).; total soluble
solids (in0Brix) was determined using hand
refractometer. Total and reducing sugars were
determined by the Lane and Eynon method.
Mineral content was measured by Flame
photometer (Elico); fat content was determined
with soxhlet apparatus. Ascorbic acid was
estimated by 2,6-Dichloro-Indophenol titration
method(.Ranganna 1995). Percentage of protein
was analyzed with protein analyzer (Pelican,
kelplus distyl EMS). Titratable acidity was
measured using 0.1N NaOH and expressed as
percent citric acid as per AOAC (2004).
(e) Sensory Evaluation:
The sensory acceptability of formulations was
evaluated by a group of 10 semi trained panel
members. Samples were randomly coded and
served at cool temperature in 50 ml quantity with
drinking water. The panelists evaluated the samples
for different sensory attributes namely colour,
flavour, taste, appearance and overall acceptability.
They were asked to score the samples for above
mentioned parameters on a 9-point hedonic scale
with 9 and 1 indicating the highest and lowest
scores respectively.
(f) Statistical analysis
The collected data was compiled and mean value,
standard deviation and analyses of variance
computed using a „Minitab‟16 version for all
windows. The data was analyzed at a level of
significance (p≤ 0.05). Sample correlation was
compared by using least significance difference
(LSD).
III. RESULTS AND DISCUSSION
(a) Physical parameter of aloe-vera and pear
fruit:
The average unit weight of green aloe vera
leaf(30-40-cms length) and yellowish green pear
was 87.3- 112.5gm and 140- 180 gm respectively.
Peripheral diameter of pear was 6-8cm with its
apex length of 9 -11 cms. The juice recovery and
waste for Aloe vera was found to be
43.5%,
56.5%; while for pear fruit it was 69%, 30%
respectively.
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(b) Physicochemical analysis of Fruit juices:
Composition of the Aloe vera and pear juice is
shown in Table 2.
Pear pulp was found to have moisture content of
84.04% and TSS of 120Brix. Aloe vera recorded a
higher moisture content of 97.86% and low TSS of
10Brix and results are similar to those reported by
Syed et al, 2012 and Xie et al., 2012. Moisture
content in aloe vera was higher than pear juice and
results are at par with earlier reported (Syed et al,
2012:Kumar et al, 2013:Boghani et al, 2012).
Titratable acidity of Aloe vera and pear juice were
reported to be 1.15% and 0.53% respectively. pH
values for aloe vera and pear juice was found to be
4.34 and 4.56 respectively. Pear fruit juice was
found to contain a good amount of vitamin C( 4.30
mg/100ml), while in aloe-vera it was
1.54mg/100ml. Pear pulp recorded 9.7%, 9.1% and
0.6% of total, reducing and non-reducing sugars
respectively and corresponding values of aloe vera
juice were 0.70%, 0.22% and 0.48% respectively.
The values of ascorbic acid, reducing sugars, non
reducing sugars and total sugars and proteins
present in pear and aloe-vera are similar to those
reported by Syed et al.2012 and Bhargawa et al.,
2014. In aloe vera fat content was not found where
as 0.08 % crude fat was recorded in pear . Ash
content of pear fruit was found to be 0.32%, while
for aloe vera it was 0.23%. Potassium and
calcium content of pear juice was reported to be
94.5 mg/100ml and 7.8 mg respectively (Syed et
al, 2012; Ramachandra C.T. and Rao S. P., 2008).
Table 2 Composition of aloe-vera and pear
juice:
Parameters
Moisture (%)
TSS (0Bx)
pH
Acidity %
Total sugar
(%)
Reducing
sugars (%)
Non-reducing
sugar (%)
Ascorbic acid
(mg/100ml)
Ash (%)
Protein (%)
Fat (%)
Aloe Vera
97.86±0.30%
1±0.50Bx
4.34±0.01
1.15±0.01%
0.70±0.5%
Pear
84.04±0.05%
12±0.50Bx
4.56±0.15
0.53±0.1%
9.7±0.15%
0.22±0.6%
9.1±6%
0.48±0.5%
0.60±0.1%
1.54±0.01mg/1
00ml
0.23±0.01%
-----
4.30±0.05mg/1
00ml
0.32±0.005%
0.34±0.4%
0.08±0.14%
Ca mg/100 ml
Na mg/100 ml
------
7.8±00
3.8 ±00
K mg/100 ml
---
00
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International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
Parameters
P R T o
P R T 1
P R T 2
P R T 3
Moisture (%)
89.01±0.01
88.06±0.05
89.11±0.01
89.16±0.05
Total solids (%)
10.07±0.05
10.09±0.06
10.09±0.01
10.10±0.05
Total carbohydrates (%)
10.91±0.01
11.86±0.01
10.82±0.05
8.77±0.06
aloe vera). Titratable acidity of all RTS
formulations were reported to be increased with
sorrage period. However at and after 60 days, the
acidity begin to cross over 0.4% in all products,
that make them unacceptable . Increase in acidity
in soft drinks may be partly contributed by acid
formers during bacterial spoilage and acidity was
reported to be comparatively more in high aloevera level soft drinks.
Ascorbic acid content of aloe vera based RTS was
noticed to be decreased over 90 days period,
owing to storage loss. The ascorbic acid loss was
also noticed more
Ash (%)
0.032±0.02
0.031±0.05
0.029±0.06
0.023±0.05
Table- 4 Sensory acceptability and statistical
analysis of pear-aloe vera soft drinks
Table- 3 Analysis of pear-aloe vera soft drinks
Mean±SD of three determination
Analysis of all soft drink formulations are
presented in Table3.It was reported , with an
increase in aloe-vera level in formulations, there is
slightly increase in moisture content and decrease
in mineral content. It may be attributed to the
contribution of aloe-vera juice in preparation of
soft drinks.
The pear-aloe vera soft drinks formulations were
evaluated for sensory acceptability (Table 4 and
figure 2). Color score for control soft drink was
highest (7.08) compared to other formulations, this
may be , by addition of aloe vera juice the color of
soft drink turns to faint. Taste score (7.12), flavour
score (7.02) and appearance score(7.22) of PRT2
(20% aloe vera) drink was found to be at par to
control soft drink. Similarly overall acceptability
score (7.1) of PRT2 was highest among all the
samples.
Storage study at chilled temperature of soft drinks
is presented in Table 5. All the soft drinks were
periodically analyzed with a time span of one
month for their quality parameters and followed up
to 90 days and results are presented in Table 3.
With an advent of storage period, TSS was found
to increase. This may be attributed to the acidic
hydrolysis of sugars and polysaccharides. The
change in TSS of PRT0 reported to be negligible
while more changes were reported in PRT3(30%
Colou
r
Flavo
ur
PRT0
(100%Cont
rol)
7.08±
0.55a
7.01±
0.56a
PRT1 (10%
aloe vera )
6.98
±0.56a
PRT2(20%
aloe vera)
6.97
±0.53a
PRT3 (30%
aloe vera)
6.85
±0.49b
Appe
aranc
e
7.03
±0.58
a
6.95
±0.49
6.94
±0.58
b
ab
7.02
±0.51
7.22
±0.47
a
a
6.77
±0.55
6.78
±0.60
b
b
Taste
Overall
acceptab
ility
6.99
±0.63a
6.99
±0.58a
6.68
±0.69a
6.79
±0.54b
7.12
±0.51ab
7.1
±0.64a
6.7
±0.53b
6.87
±0.53ab
Fig. 3 Standard chromatographic peaks for
aloin A and aloin B
Fig2. RTS sensory-evaluation
Hedonic scale
7.4
7.2
7
6.8
6.6
6.4
Samples
PRT0
PRT1
PRT2
PRT3
Sensory parameters
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Fig. 4 HPLC chromatogram for PRT1
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International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
Table- 5 Effect of storage on quality of pearaloe vera soft drinks:
Formul
ations
PRT0
PRT1
PRT2
PRT3
Storage
period
(Days)
TSS
(0Brix)
Titratable
acidity
(%)
Ascorbic
acid
mg/100ml
Total sugar
(%)
Reducing
sugar (%)
0
30
60
90
0
30
60
90
0
30
60
90
0
30
60
90
10±0.1
11±0.1
12±0.1
12±00
11±0.1
11±0.2
12±0.1
13±00
10±0.1
10±0.1
11±0.1
14±0.1
10±0.1
11±0.1
11±0.1
16±00
0.3±0.05
0.32±0.01
0.35±0.01
0.43±0.01
0.32±0.05
0.34±0.01
0.36±0.05
0.39±0.05
0.33±0.05
0.36±0.01
0.38±0.01
0.42±0.06
0.34±0.01
0.37±0.05
0.39±0.01
0.45±0.01
0.43±0.01
0.31±0.01
0.20±0.01
0.17±0.05
0.40±0.06
0.30±0.05
0.20±0.05
0.16±0.01
0.37±0.05
0.25±0.01
0.13±0.01
0.11±0.05
0.34±0.01
0.23±0.06
0.11±0.01
0.10±0.01
10.07±0.05
11.02±0.01
13±0.01
13.4±0.01
10.09±0.06
11.05±0.05
12.5±0.05
13.1±0.05
10.09±0.01
11.07±0.01
12.7±0.01
13.23±0.05
10.10±0.05
11.1±0.05
12.9±0.05
13.4±0.1
0.91±0.01
2.1±0.1
4.3±0.05
5.9±0.05
0.83±0.06
2±0.01
3.9±0.06
5.3±0.1
0.73±0.05
2±0.01
3.8±0.1
4.9±0.06
0.64±0.01
1.82±0.06
3.7±0.05
4.7±0.05
Mean ± SD of three determinations
in high aloevera content soft drinks. Study suggest ,
the soft drink become more perishable when the
aloe-vera level is elevated in soft drink but 20%
juice replacement of juice content can provide
comparatively better shelf life of 60 days .
HPLC analysis of soft drink formulations is shown
in figure 3,4,5, and 6.
Bitterness contributing components (aloin A and
aloin B) in PRT1 (10%), PRT2 (20%), PRT3
(30%) were checked by using HPLC. Standard
retention time of 9.0833 (Aloin A) and 11.3333
min (Aloin B) were referred for their presence in
three aloe-vera soft drinks as per figure 3. Tested
samples chromatograms are shown in figures 4, 5
and 6, and results showed , aloin components were
absent in soft drinks, as evident by absence of peak
at the referred retention time.
Fig. 6 HPLC chromatogram for PRT3
V. CONCLUSION
Acceptable Pear -aloe vera ready-to-serve soft
drink can be prepared by replacing pear juice with
20% V/V level aloe vera juice, which can be
consumable for sixty days at chilled temperature .
Three aloe vera RTS were free from “Aloin”, the
bitter compounds, reassure the safety of soft drinks.
Study pointed out, the process of extraction of aloevera gel by hand filleting is safe and reliable, that
recede aloin in soft drinks. Development of aloevera based food product can open a new avenue,
and herald an interesting promise for processing of
unpalatable aloe-vera gel to a functional food
besides its pharmaceutical use.
ACKNOWLEDGEMENT
Author express, gratitude to Director, UICT, NMU
,Jalgaon, for rendering financial support from
TEQIP, for research work, which was carried out
in the Department of Food Technology, UICT
,NMU, Jalgaon under my supervision.
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