Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses
Main Article Content
Keywords
antioxidant capacity; functional beverage; nutritional contents; plant powders; sensory analysis
Abstract
This study aimed to develop an instant beverage mix using aloe vera gel powder and mango powder, evaluating its physicochemical, antioxidant, microbial, and sensory characteristics. The instant beverage mix formulation included six treatments: T0 (100% mango powder) and T1, T2, T3, T4, and T5 containing 5%, 10%, 15%, 20%, and 100% aloe vera gel powder, respectively. Proximate analysis of aloe vera and mango powder showed them to be a good source of ash, fiber, and protein contents. Similarly, proximate and mineral analysis of the beverage mix revealed a significant increase in ash, fiber, sodium (Na), potassium (K), phosphorus (P), and zinc (Zn) content in the formulations having high proportion of aloe vera powder. The results further showed that formulations with increased aloe vera gel powder levels had enhanced antioxidant activity and total phenolic content, indicating improved functionality. Sensory evaluation revealed that treatments containing balanced ratios of aloe vera and mango powder (T2 and T3) were the most acceptable, with superior flavor, appearance, and the overall acceptability. In conclusion, aloe vera- and mango powder-based instant beverage mixes present a potential for functional beverage development, which could provide significant health benefits. The future studies should focus on shelf-life stability and in vivo analysis of these formulations.
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Jamil, F., Firdous , N. ., Farooq, U. ., Ainee, A. ., Bakhtawar, F., Hussain, A. ., Khan, A. A., Ali, W., Aziz, T., Binsaleh, A. Y., Al-Hoshani, N., & Al-Asmari, F. (n.d.). Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/
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Jamil, F., Firdous , N. ., Farooq, U. ., Ainee, A. ., Bakhtawar, F., Hussain, A. ., Khan, A. A., Ali, W., Aziz, T., Binsaleh, A. Y., Al-Hoshani, N., & Al-Asmari, F. (n.d.). Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/