Work

Development of functional mulberry-Aloe vera blended nectar and its quality evaluation during storage

Year: 2024

Type: article

Abstract: Mulberry (Morus alba L.) fruit is a delicious, fleshy, succulent berry, which is served as a famous fruit in many countries and as traditional herb. The present investigations were conducted to develop blended nectar from nutritious underutilized mulberry fruits and Aloe vera. The blended nectar was made by using different proportions of mulberry and Aloe vera juice as T1(100:0), T2 (90:10), T3 ( 80:20), T4 (70:30), T5 (60:40) and T6 (50:50). The blended nectar was analyzed for its different physicochemical and storage studies. During storage studies the total soluble solids, pH, reducing and total sugars increased during six months of storage period and acidity, ascorbic acid, total phenols and total anthocyanins decreased significantly. The developed blended nectar could be recommended for the large scale production at industrial level.

Source: International Journal of Advanced Biochemistry Research

DOI: 10.33545/26174693.2024.v8.i9sh.2191

Authors: Rukhsana Rahman, Neeraj Gupta, Fozia Hameed, SA Ganie

Institution: Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

Language: English

Topic: Food Science and Nutritional Studies

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4402608625