Author Description

The present investigation entitled "Studies on beverages from mango (Mangifera indica L.) and aloe vera (Aloe barbadensis Miller.) blends" was carried out during the year 2013-14. The studies comprised three experiments and all the experiments are conducted under ambient conditions in P.G. Laboratory at Department of Horticulture and data were analyzed using CRD design with three replications. The result of first experiment under which chemical characteristics of mango pulp and aloe vera gel were studies. Under second experiment the blends of mango pulp and aloe vera gel were standardized for the preparation of palatable quality RTS, squash and syrup. The 10 % of blend consisting 75% mango pulp and 25% aloe vera gel was found best for the preparation of RTS with 13% sugar, 0.25% acidity and 70 ppm SO2; 25% of the bend consisting 75% mango pulp and 25% aloe vera gel was found best for the preparation of each squash with 50% sugar, 1.25% acidity and 350 ppm SO2 and syrup with 65% sugar and 1.25% acidity. Further, the RTS could be stored for four months with acceptable quality whereas both squash and syrup were found to be acceptable up to five months.