Fortification of Sugarcane Juice with Aloe vera Ginger Lemon Extract: A Study on its Nutritional, Functional and Sensory Properties

Abstract

Aims: The primary aim of the study is to develop a sugarcane beverage with high medicinal and antioxidant property whose quality has been enhanced with the addition of aloe vera ginger and lemon extract. Methodology: The study used Completely Randomized Design and carried out at the Agricultural Research Station, Thiruvalla, Kerala Agricultural University, during January 2020 to April 2020. For finding out the perfect combination of sugarcane juice with aloe vera extract, various treatments were carried out. The formulation was preserved using microwave pasteurization and potassium metabisulphite. After these treatments sugarcane juice was packed in PET bottles. Samples were analyzed for physio - chemical, microbial and sensory parameters at an interval of 7 days over refrigerated storage upto 5 weeks. Results: This study developed a functional beverage by fortifying sugarcane juice with Aloe vera extract (5%), ginger (0.5%), and lemon juice (1%) to enhance its nutritional profile, shelf life and sensory acceptability. Among different combinations, treatment T12 (5% aloe vera extract ,1% lemon juice and 0.5% ginger extract in sugarcane juice) was found to be the best with a stable brix of 17.667, pH of 4.567, brix:acid ratio of 116.230, vitamin C content of 38.75 and microbial stability (< 2.4 × 10³ CFU/mL). Results indicated that the fortified sugarcane juice with Aloe vera extract retained optimal quality parameters and sensory evaluation confirmed superior acceptability in colour, taste and overall preference. Conclusion: This study presents a viable method to produce a shelf-stable, high-quality, nutrient-rich, fortified sugarcane beverage with potential commercial and health applications.