Development of functional mulberry-Aloe vera blended nectar and its quality evaluation during storage

Abstract

Mulberry (Morus alba L.) fruit is a delicious, fleshy, succulent berry, which is served as a famous fruit in many countries and as traditional herb. The present investigations were conducted to develop blended nectar from nutritious underutilized mulberry fruits and Aloe vera. The blended nectar was made by using different proportions of mulberry and Aloe vera juice as T1(100:0), T2 (90:10), T3 ( 80:20), T4 (70:30), T5 (60:40) and T6 (50:50). The blended nectar was analyzed for its different physicochemical and storage studies. During storage studies the total soluble solids, pH, reducing and total sugars increased during six months of storage period and acidity, ascorbic acid, total phenols and total anthocyanins decreased significantly. The developed blended nectar could be recommended for the large scale production at industrial level.