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.

SampleStorage period (days)Titratable acidity (%)Total soluble solids (°Brix)Total sugars (mg/100 mL)Reducing sugars (mg/100 mL)Nonenzymatic browning (OD, 440 nm)

SPB00.27 ± 0.04f15.6 ± 0.41d16.7 ± 0.6d6.7 ± 0.2e45.6 ± 1.16a1.63 ± 0.12b9.23 ± 0.28d0.13 ± 0.01f
450.37 ± 0.03e16.4 ± 0.55c21.6 ± 0.8c8.6 ± 0.2c43.2 ± 1.21b1.36 ± 0.21d8.83 ± 0.40e0.23 ± 0.01e
900.49 ± 0.04d15.9 ± 0.25c25.7 ± 1.4b10.3 ± 0.4a44.5 ± 0.73a0.91 ± 0.08e8.10 ± 0.41f0.51 ± 0.02c
1200.58 ± 0.03b18.4 ± 0.3a27.8 ± 1.4a10.6 ± 0.4a42.1 ± 0.81b0.69 ± 0.21e7.91 ± 0.08f0.71 ± 0.04b
1500.62 ± 0.01a18.7 ± 0.25a29.1 ± 1.1a 11.1 ± 0.3a41.2 ± 0.52b0.61 ± 0.14e7.83 ± 0.26f0.88 ± 0.04a

SAGPB00.27 ± 0.04f15.7 ± 0.25d17.2 ± 0.3d6.9 ± 0.1e46.4 ± 0.66a2.36 ± 0.33a11.9 ± 0.37a0.14 ± 0.01f
450.32 ± 0.02e17.6 ± 0.41b18.2 ± 0.7d7.3 ± 0.2d41.5 ± 1.02b2.06 ± 0.12b12.3 ± 0.69a0.16 ± 0.04f
900.41 ± 0.02a16.3 ± 0.25c21.7 ± 0.7c8.7 ± 0.2c45.1 ± 0.36a1.71 ± 0.26c11.4 ± 0.75b0.31 ± 0.07e
1200.48 ± 0.01d17.1 ± 0.11b23.2 ± 1.3c9.0 ± 0.2c44.5 ± 0.33a1.53 ± 0.24c10.3 ± 0.06c0.47 ± 0.04d
1500.54 ± 0.02c17.4 ± 0.21b24.5 ± 1.5b9.5 ± 0.3b44.1 ± 0.12a1.31 ± 0.21d9.31 ± 0.17d0.57 ± 0.02c

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