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

Abstract

Mango (Mangifera indica L.) and aloe vera (Aloe barbadensis Miller.) gel have nutritional, medicinal and therapeutic values. The mango pulp and aloe vera gel are used to prepare palatable syrup 25 per cent of blend consisting 75 per cent mango pulp and 25 per cent aloe vera gel, 65 per cent sugar, 1.25 per cent acidity. Observation on changes during storage revealed that TSS, acidity, reducing sugars, total sugars contents and browning increased whereas, Vitamin-C, non- reducing sugar and organoleptic score decreased continuously with storage period. The syrup prepared from blend of mango pulp and aloe vera gel could be stored was up to five months under ambient conditions with acceptable quality.