Effect of Preservation Techniques and Storage Conditions On TSS and pH of Flavoured Aloe-Vera Juice

Abstract

Aloe vera (Barbadensis Miller) is basically a succulent plant, mainly found in arid region. Due to its various medicinal properties with nutrient contents, it has been targeted to be used in various products ranging from cosmetics to nutrient supplement. Aloe vera juice was prepared from the aloe vera gel. The standardization of aloe vera juice was done using six different treatments with two flavours (i.e. Strawberry and vanilla). By sensory evaluation overall acceptability of the product blended with sugar in ratio of 50:50 was most promising. The juice was packed using three different packaging materials (i.e. Plastic bottle, Glass bottle, and Tetra pack) at two different temperature conditions, 5°C andlO" respectively.For increasing the shelf life of above treatment, the Hurdle technology was employed. In hurdle technology two methods of preservation, by chemical and by physical method were followed. I'hysical method included pasteurization while chemical method involved use of preservatives.