Evaluation of aloe vera-stevia incorporated fruit nectar

This study aims to develop and evaluate the fruit nectar products in which the fruit juice and sugar were substituted with Aloe vera and stevia at various levels (treatment 1- 0%, treatment 2 - 25%, treatment 3 - 50%, treatment 4 - 75% and treatment 5 - 100%). Inulin was used for compensating the sucrose omission defects on TSS, bulkiness (mouth feel) properties of the nectar with numerous health benefits. The sensory evaluation of the treatments and their physico-chemical properties were studied and the well accepted products from sensory evaluation were selected for shelf-life studies. The results revealed that the products with aloe vera and stevia substitution up to 50% were well acceptable. From the physico-chemical properties, TSS, pH and the titratable acidity of all the treatments were made up to 15%, 3.5 and 0.3% respectively. The protein, total sugars, reducing sugars and ash values was observed to be decreasing. The sensory evaluation and the microbial studies conducted during the storage period of 90 days showed an acceptable result. The products with aloe vera substitution up to 50% and stevia up to 50% (i.e., T1, T2 and T3) were found to be the best among the above treatments.