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Process Optimization of Soymilk Tea Fortified with Aloe Vera Extract

John David
Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences (SHIATS University), Allahabad-211007, India
Abstract—Maintenance of optimal nutrition and positive health of the population through assured nutrient intake continues to be a national priority. For a nation to be healthy strong and productive, the nutritional status of its people must be good. In the new millennium there is an upward trend in nutritional and health awareness which has increased the consumer’s demand for functional foods. Keeping this in view, industry is forced to bring nutritionally sound products in the market with acceptable sensory characteristics. An investigation was made with an attempt to develop a beverage “tea” by adding different level of an herbal medicine Aloe Vera with highly nutritious soymilk. For control (T0), tea was standardized with 1.3% tea leaves, 6.6% sugar in 150 ml soymilk. Treatment T1 was standardized to 1.3% tea leaves, 6.6% sugar in 150ml soymilk with 2% aloe extract, T2 was standardized to 1.3% tea leaves, 6.6% sugar in 150ml soymilk with 3% aloe extract and T3 was standardized to 1.3% tea leaves, 6.6% sugar in 150ml soymilk with 4% aloe extract. The soymilk tea samples for different treatments and control were analyzed for physicochemical properties fat %, total solids, acidity, protein, moisture, ash and carbohydrate. Organoleptic characteristics like (flavour and taste), consistency, colour and appearance were judged by trained panelist using 9 point hedonic scale. The treatments containing 3% level of aloe extract score the highest value. Thus as per product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T2>T0>T1>T3.
 
Index Terms—soymilk, Aloe Vera extract, tea

Cite: John David, "Process Optimization of Soymilk Tea Fortified with Aloe Vera Extract," International Journal of Food Engineering, Vol. 1, No. 2, pp. 96-100, December 2015. doi: 10.18178/ijfe.1.2.96-100
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