Corpus ID: 59465945

Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities

  title={Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities},
  author={R. Sharma and D. Tandon and V. Joshi and S. Attri},
  journal={Indian Journal of Natural Products and Resources},
Present investigation was undertaken with the objective to develop palatable functional beverages from Aloe vera (L.) Burm.f. syn. A. barbadensis Mill. Nutritional, functional and sensory qualities of these products have been evaluated. Among various beverages, this juice contained negligible amount of sugars indicating its hypoglycaemic effect. The ascorbic acid content in different preparation of juice ranged between 23.75 to 234.85 mg/100 g. The products when tested for microbial enumeration… Expand

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