Formulation and Sensory Evaluation of Aloe Vera–Fortified Ready-to-Serve Seasonal Fruit Beverages

Abstract

Aloe vera gel has attracted interest as an ingredient in value-added beverages; however, its characteristic flavour can influence consumer acceptance when incorporated at higher concentrations. This study developed ready-to-serve (RTS) beverages by blending Aloe vera gel with four seasonal fruits mango, peach, orange, and guava—and evaluated the effect of different Aloe vera levels on sensory acceptability. Four formulations containing 0, 10, 20, and 30% Aloe vera gel were prepared for each fruit beverage. Sensory characteristics, including taste, flavour, aroma, colour, viscosity, and appearance, were evaluated by trained and untrained panellists using a 9-point hedonic scale. The sensory data were summarized as mean ± standard deviation and analysed using analysis of variance. All Aloe vera-containing formulations showed acceptable sensory characteristics, although the preferred incorporation level differed among fruit types. Beverages containing 10% Aloe vera gel showed the greatest overall acceptability for mango, peach, and orange formulations, whereas 20% Aloe vera gel was preferred in the guava beverage. Across the beverages, sweetness, fresh or fruity flavour and aroma, bright colour, and desirable appearance contributed positively to sensory perception. The findings indicate that moderate incorporation of Aloe vera gel can be used in the development of acceptable RTS fruit beverages, while the optimum concentration depends on the sensory characteristics of the accompanying fruit. Further work incorporating physicochemical, nutritional, microbiological, and storage-stability assessments would be valuable before commercial application.