Research Article
Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend
Table 2
Quality characteristics of the developed functional beverages.
| Sample | Storage period (days) | Titratable acidity (%) | Total soluble solids (°Brix) | Total sugars (mg/100 mL) | Reducing sugars (mg/100 mL) | | | | Nonenzymatic browning (OD, 440 nm) |
| SPB | 0 | 0.27 ± 0.04f | 15.6 ± 0.41d | 16.7 ± 0.6d | 6.7 ± 0.2e | 45.6 ± 1.16a | 1.63 ± 0.12b | 9.23 ± 0.28d | 0.13 ± 0.01f | 45 | 0.37 ± 0.03e | 16.4 ± 0.55c | 21.6 ± 0.8c | 8.6 ± 0.2c | 43.2 ± 1.21b | 1.36 ± 0.21d | 8.83 ± 0.40e | 0.23 ± 0.01e | 90 | 0.49 ± 0.04d | 15.9 ± 0.25c | 25.7 ± 1.4b | 10.3 ± 0.4a | 44.5 ± 0.73a | 0.91 ± 0.08e | 8.10 ± 0.41f | 0.51 ± 0.02c | 120 | 0.58 ± 0.03b | 18.4 ± 0.3a | 27.8 ± 1.4a | 10.6 ± 0.4a | 42.1 ± 0.81b | 0.69 ± 0.21e | 7.91 ± 0.08f | 0.71 ± 0.04b | 150 | 0.62 ± 0.01a | 18.7 ± 0.25a | 29.1 ± 1.1a | 11.1 ± 0.3a | 41.2 ± 0.52b | 0.61 ± 0.14e | 7.83 ± 0.26f | 0.88 ± 0.04a |
| SAGPB | 0 | 0.27 ± 0.04f | 15.7 ± 0.25d | 17.2 ± 0.3d | 6.9 ± 0.1e | 46.4 ± 0.66a | 2.36 ± 0.33a | 11.9 ± 0.37a | 0.14 ± 0.01f | 45 | 0.32 ± 0.02e | 17.6 ± 0.41b | 18.2 ± 0.7d | 7.3 ± 0.2d | 41.5 ± 1.02b | 2.06 ± 0.12b | 12.3 ± 0.69a | 0.16 ± 0.04f | 90 | 0.41 ± 0.02a | 16.3 ± 0.25c | 21.7 ± 0.7c | 8.7 ± 0.2c | 45.1 ± 0.36a | 1.71 ± 0.26c | 11.4 ± 0.75b | 0.31 ± 0.07e | 120 | 0.48 ± 0.01d | 17.1 ± 0.11b | 23.2 ± 1.3c | 9.0 ± 0.2c | 44.5 ± 0.33a | 1.53 ± 0.24c | 10.3 ± 0.06c | 0.47 ± 0.04d | 150 | 0.54 ± 0.02c | 17.4 ± 0.21b | 24.5 ± 1.5b | 9.5 ± 0.3b | 44.1 ± 0.12a | 1.31 ± 0.21d | 9.31 ± 0.17d | 0.57 ± 0.02c |
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Mean ± SD with different superscripts in each column differ significantly (DMRT test, ).
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