Vol. 8, Issue 5 (2020)
Evaluation of anthocyanin content in blended roselle and aloe vera ready to serve during storage
Author(s): Gunjeshree Gond, Annu Verma and Oshin Pali
Abstract: The present study entitled “Evaluation of anthocyanin content in blended roselle and aloe vera Ready To Serve during storage” was conducted in the Laboratory of Vegetable Science of Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during the year 2019-2020. The blended RTS beverage was prepared with different concentrations of roselle and aloe vera juice and was evaluated for anthocyanin at an interval of 15 days upto storage period of 75 days with the help of Spectrophotometer. Roselle extracts have potential use as valuable source of anthocyanin, it attracted attention as a potential source of natural colourants in food applications. Among 11 treatments the maximum anthocyanin content was noted for T₁ having 100 per cent roselle juice and minimum was noted for T₁₁ having 100 per cent aloe vera juice having no anthocyanin content. It is evident from the present findings that anthocyanin content decreased non-significantly with the advancement of storage period. The concentration of maximum anthocyanin in T₁ decreased from (1.21mg/100ml to 1.18mg/100ml) upto 0 to 75 days of storage, while minimum anthocyanin concentration in T₁₁ having 100 per cent aloe vera juice and no roselle followed by T₁₀ which decreased from (0.640mg/100ml to 0.6mg/100ml) with the advancement of storage period.
DOI: 10.22271/chemi.2020.v8.i5o.10432
Pages: 1045-1049 | 847 Views 281 Downloads
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How to cite this article:
Gunjeshree Gond, Annu Verma, Oshin Pali. Evaluation of anthocyanin content in blended roselle and aloe vera ready to serve during storage. Int J Chem Stud 2020;8(5):1045-1049. DOI: 10.22271/chemi.2020.v8.i5o.10432
