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

Abstract

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.