Development and evaluation of vitamin C enriched low calorie Aloe veraaonla blended functional squash using stevioside

Abstract

Experiment was conducted to develop vitamin C enriched, low calorie Aloe vera based functional squash by blending with aonla juice in different proportions and replacing sugar sweetness with stevioside. The products were also evaluated for their physico-chemical, nutritional and sensory quality attributes during storage. Among different combinations, the ratio of 65:35 (Aloe vera: aonla juice) with 30% juice part and 40o B TSS had recorded highest sensory score for taste and overall acceptability. The same treatment also had good amount of ascorbic acid (78.65 mg/100g) and phenolics (37.15mg/100g) compared to control sample (100% A vera). Further, the optimized formulation was used for the development of low/reduced calorie squash using stevioside. Sensory analysis of low calorie beverages indicated highest acceptability for the treatment LT8 (30 sugar:70 non nutritive sweetener) prepared by 70% non-nutritive sweeteners (NS) sweetness level consisting of 90% stevioside and 10% sorbitol sweetness proportion. The developed product was found to have strong antimicrobial activity (28.50 mm inhibition zone) against E. coli as well as high antioxidant potential (66.90%). The calculated energy value of the developed product was recorded to be 53.65 Kcal/100g which was significantly low compared to the control sample (165 Kcal/100g). The developed beverages were successfully stored at ambient temperature for a period of 6 months without significant changes in chemical and sensorial quality profile. Overall, it was concluded that the developed products had better taste, palatability, nutritive value and storage stability beside reduced calorie value, hence can benefi t the health conscious people.