Studies on Development of Syrup from Mango (Mangifera indica L.) Pulp and Aloe vera (Aloe barbadensis Miller.) Gel Blend

Chaudhary, Mahendra; Deen, Bhagwan; Mishra, K. K.; Singh, Jagendra

doi:10.20546/ijcmas.2017.607.264

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…The maximum reducing sugar content 10.18% was recorded in T9 (Ginger Juice 25% + Lime Juice 25% + Basil 5% + Honey 5%), while the minimum reducing sugar content 2.00% was recorded in T0 (Control). Similar results were reported by Chaudhary et al (2017) [2] in mango and aloe vera gel blend syrup.…”

Section: Effect Of Different Treatments On Reducing Sugar Of Ginger L...supporting

confidence: 91%

Evaluation of physico-chemical and organoleptic properties of ginger lemonade syrup value added with mint, lemon grass and basil

Rame,

Mishra

2024

Int. J. Adv. Biochem. Res.

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Section: Effect Of Different Treatments On Reducing Sugar Of Ginger L...supporting

confidence: 91%

Evaluation of physico-chemical and organoleptic properties of ginger lemonade syrup value added with mint, lemon grass and basil

Rame,

Mishra

2024

Int. J. Adv. Biochem. Res.

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“…Similarly Tiwari and Deen [20] observed that syrup containing 50% bael pulp and 50% Aloe vera gel has secured highest organoleptic score. Chaudhary et al [16] reported that the syrup containing 75 per cent mango pulp and 25 per cent aloe vera gel has secured maximum organoleptic score which indicates that component of raw materials influenced the acceptability of the blend beverages.…”

Section: Standardization Of Blends For Syrupmentioning

confidence: 99%

Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

Harendra

Deen²

2022

IJPSS

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The present investigation was carried out at Post Graduate Laboratory of Department of Fruit Science, College of Horticulture and Forestry, A.N.D. University of Agriculture & Technology, Kumarganj, Ayodhya (U.P.) during the year 2019-2020. The blend beverages of fruits, medicinal plants and spices are rich source of nutrients, medicinal properties and flavors to meet the consumers demand in National and International markets. 25 per cent of blend comprising 55 per cent mango pulp, 25 per cent kagzi lime juice, 10 per cent Aloe vera gel and 10 per cent ginger juice was found best on 9- point hedonic scale for the preparation of syrup with 70 per cent TSS and 1.20 per cent acidity than other blend combinations viz., 100, 0, 0 and 0 percent (T1); 0, 100, 0 and 0 percent (T2); 0, 0, 100 and 0 percent (T3); 0, 0, 0 and 100 percent (T4); 25, 25, 25 and 25 percent (T5); 40, 20, 20 and 20 percent (T6); 70, 10, 10 and 10 percent (T7); 20, 40, 20 and 20 percent (T8) and 50, 20, 15 and 15 percent (T10), mango pulp, kagzi lime juice, Aloe vera gel and ginger juice, respectively. The TSS, acidity, reducing sugars and total sugars increased whereas, vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased continuously up to the end of the storage period under ambient temperature (20.1-29.40C). Moreover, it had been found that syrup organoleptically acceptable up to 5 months of storage in case of both glass and polypet bottles. This study indicates that mango, kagzi lime, Aloe vera and ginger can be utilized for palatable syrup making beneficial for the consumers in terms of taste, color, flavor, medicinal and therapeutic properties.

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Optimization of guava squash incorporated with peanut milk

Shivaswamy¹,

Manoj²,

Sudhakar³

et al. 2021

Proceedings of the 4th National Conference on Current and Emerging Process Technologies E-Concept-2021

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Studies on Development of Syrup from Mango (Mangifera indica L.) Pulp and Aloe vera (Aloe barbadensis Miller.) Gel Blend

Cited by 3 publications

References 2 publications

Evaluation of physico-chemical and organoleptic properties of ginger lemonade syrup value added with mint, lemon grass and basil

Evaluation of physico-chemical and organoleptic properties of ginger lemonade syrup value added with mint, lemon grass and basil

Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

Optimization of guava squash incorporated with peanut milk

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