Preparation and Quality Evaluation of Aloe Vera incorporated Lemon Ginger Squash

dc.contributor.author	Khansur, Meher Marzan
dc.date.accessioned	2019-07-15T11:06:12Z
dc.date.available	2019-07-15T11:06:12Z
dc.date.issued	2018-12-23
dc.identifier.uri	http://hdl.handle.net/123456789/2938
dc.description.abstract	Aloe Vera has an important role in therapeutic as it has potential physiological benefits. Aloe Vera based lemon- ginger squash was prepared in the present study from the prospect of the health benefits and enjoyable sensory qualities. Two formulations of Aloe Vera- lemon- ginger squash (S-1, S-2) were prepared. Organoleptic analysis of the resultant product was carried out with nine point hedonic scale taking 40 untrained assessors. The formulation S-2 was found to be the most preferred with respect to the sensory quality. Further, physico chemical analysis such as brix, pH and ash of the preferred product was determined.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Daffodil International University	en_US
dc.relation.ispartofseries	;P11806
dc.subject	Nutrition	en_US
dc.subject	Food Engineering	en_US
dc.subject	Sensory evaluation	en_US
dc.subject	Aloe Vera	en_US
dc.title	Preparation and Quality Evaluation of Aloe Vera incorporated Lemon Ginger Squash	en_US
dc.type	Other	en_US