Studies on preparation and proximate composition of aonla and Aloe vera nectar with stevia (Stevia rebaudiana) as a sugar substitute

Abstract

The experiment was conducted to standardization of the suitable ratio of sugar and stevia for the preparation of low calorie aonla and Aloe vera nectar using stevia as an sugar substitute and observed their proximate composition. The prepared nectars were organoleptic ally evaluated by adopting 9 point hedonic rating scale. Among the different sugar-stevia ratios, nectar prepared by using 50 per cent stevia+ 50 per cent sugar was found to be the best on overall sensory score. Best nectar stored in glass bottles and proximate composition steviosides, protein, fat, carbohydrate, crude fiber, reducing sugar, ash, total soluble solids, acidity, minerals, vitamins. According to the organoleptic score, the aonla and Aloe vera 50 per cent stevia+ 50 per cent sugar nectar was found to be acceptable with good appearance, flavour, taste and overall acceptability.