Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

Table 1

Sensory acceptability of spiced papaya—Aloe gel beverage (SAGPB) blends.

Sample	Color	Taste	Flavor	Consistency	Overall acceptability
0% SAGPB/SPB	4.57 ± 0.39^b	4.41 ± 0.36^b	4.35 ± 0.44^c	4.85 ± 0.22^a	4.35 ± 0.41^c
10% SAGPB	4.58 ± 0.44^b	4.51 ± 0.34^b	4.58 ± 0.34^b	4.75 ± 0.38^a	4.58 ± 0.44^b
20% SAGPB	4.71 ± 0.46^a	4.71 ± 0.36^a	4.71 ± 0.24^a	4.64 ± 0.22^a	4.64 ± 0.34^a
30% SAGPB	4.78 ± 0.36^a	4.71 ± 0.36^a	4.85 ± 0.22^a	4.78 ± 0.24^a	4.71 ± 0.36^a

Mean ± SD with different superscripts in each column differ significantly (DMRT test, ).