Abstract
The study was conducted to develop formulations of Aloe vera blend by mixing it with ginger, sweet lime and amla. Varied ratio of the Aloe vera:ginger:sweetlime:amla in the formulated drinks (40:5:40:15), (50:5:30:15) and (60:5:20:15) were used for F1, F2 and F3 respectively. The products were subjected to standard physico-chemical, sensory and microbial analysis and accordingly, F3 was found to be the most preferred variant with respect to the sensory quality. The Aloe vera RTS blends prepared were found to be good source of Vitamin C besides other nutritional parameters. The storage stability studies carried out showed that the physico-chemical and the sensory quality of the RTS blends were acceptable up to 60 days of storage. Microbial analysis of the RTS during storage period up to 60 days revelead that it was free from any spoilage.
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