Development of the supplementation of aloe vera juice incorporated with lime juice, guava juice, and pineapple juice beverage products

Thailand has an abundance of perishable fruits and vegetables. One of their many benefits is that they contain bioactive and nutritious ingredients. The purpose of this work was to investigate and establish the most appropriate ratios of aloe vera juice, lime juice, guava juice and pineapple juice. This research consisted of five experiments involving the analysis of aloe vera drinks: lime juice: guava juice: pineapple juice of 1.00: 0.00: 0.00: 0.00 and blended aloe vera juice, lime juice, guava juice and pineapple juice at ratios of 0.85: 0.15: 0.15: 0.15, 0.70: 0.30: 0.75: 0.75, 0.55: 0.45: 1.80: 1.80 and 0.40: 0.60: 3.30: 3.30, respectively. Physical properties such as brightness, colour, and viscosity as well as chemical properties including total acidity percentage, pH, vitamin C, total soluble solid, and antioxidant inhibition percentage (as DPPH assay) were analysed, while microbiological properties including bacteria were also examined. In addition, a sensory evaluation of each product’s colour, odour, sweetness, sourness, texture and overall acceptability was carried out by 30 untrained panelists using a nine-point hedonic scale. The lightness, redness, yellowness and viscosity exhibited a pale yellow to dark yellow colour and were in the range of 20.78-51.23, -1.09-(-7.23), 7.25-24.98 and 1.14-1.29 cPs, respectively. The chemical properties showed that they were significantly different, except for the total soluble solids. The total soluble solid, pH, antioxidant inhibition percentage and total acidity percentage were in the range of 13.66-13.93°Bx, 3.48-5.39, 8.23-22.12% and 0.13-0.31%, respectively. The sensory evaluation divulged that the overall acceptability of blended aloe vera juice, lime juice, guava juice and pineapple juice at ratios of 0.70: 0.30: 0.75: 0.75 received the highest value of 7.57. Regarding the findings from the analysis of all properties, it was revealed that the quality of items was impacted when increasing the amounts of blended pineapple, guava, and lime juice. In this study, the beverage formulated was revealed to possess lower energy values. Thus, those who are concerned about their health can consume it regularly to meet their functional dietary demands.