Studies on the Preparation and Shelf Life of Aloe Vera Juice
Md. Mehedi Hasan, Md. Momin Khan, Md. Entaduzzaman Jony, Farzana Akter, Md. Abdul Alim
Asian Food Science Journal · pp. 64–73 · Published 25 Jul 2023
10.9734/afsj/2023/v22i9658Abstract
The study was carried out for the preparation of aloe vera juice. Four different formulations of juices were prepared. The products were analyzed for their storage studies, microbiological study and sensory evaluation. The storage studies were done at room temperature (28-30ºC) and refrigeration temperature (4-6 ºC) at 7-, 15-, 30- and 45-days interval. At room temperature it was observed that pH and TSS was increased, pH changed ranging at 0.12-0.23%. The acidity of the sample was decreased during with increasing this storage period. It was observed that vit-C degradation occurred in all sample at room temperature storage. The sample containing 35% water + 300 PPM KMS (sample B) lost highest amount of vit-C compare to others sample. All the samples preserved with KMS were found good in their color, flavor, sourness and sweetness but sedimentation was observed after 30 days of storage. The highest sedimentation was observed in the juice containing highest amount of aloe vera juice. The rate of sedimentation increased with increasing the storage period. At both storage conditions the fugal growth was visible after 30 days. The microbiological analysis after 45 day of storage period showed that the total viable count (Bacteria) was less in the sample containing 30% water + 200 PPM KMS (sample A) in comparison to another sample containing 35% water + 300 PPM KMS (sample B), 30% water + 300 PPM KMS (sample C) and 35% water + 200 PPM KMS (sample D). The sensory attributes of aloe vera juices were evaluated and found the sample A and sample C obtained highest color, flavor and overall acceptability.
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