The investigation was aimed to develop a probiotic beverage using whey and Aloe vera juice. Bifidobacterium bifidus (BB) was used as the probiotic organism, the level of whey and Aloe vera juice, addition of probiotic inoculums and fermentation time were optimized on the basis of sensory quality evaluation. The blend ratio 70:30 of whey and Aloe vera juice and whey fermented for 9 hrs using inoculums 1% BB resulted with highest sensory scores for overall acceptability. The developed probiotic beverage could be recommended for the large scale production at industrial level.
In present investigation the efforts have been made to prepare a therapeutic ready-to-serve (RTS) made from blend of aloe vera, aonla fruits and ginger juice extracts. The blended juice extracts were prepared by using different proportions of aloe vera, aonla fruits and ginger juice as 50:25:25(A), 60:20:20(B), 70:15:15(C) and 80:10:10(D).The different blends were homogenized and pasteurized at 8000 rpm for 2 min and 85°C for 10 minutes respectively. The prepared therapeutic RTS is complying with Indian standards for RTS fruits beverages. The blended therapeutic RTS were analyzed for its different physicochemical as well as sensory quality and sensory quality evaluated by adopting 9 point hedonic scale. Among different blended ratio for therapeutic RTS, sample C blended ratio of 70:15:15 was reached with highest sensory scores for overall acceptability. The developed RTS could be recommended for the large scale production at industrial level.
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