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Background: Functional beverages become popular in treating non-communicable diseases like diabetes which is influenced by dietary habits and life style of people nowadays. From the standpoint of safe consumption, maintenance of their quality is vital. Therefore, the present study was aimed to evaluate the storage stability of functional beverage prepared from fruits of anti-diabetic potential at ambient temperature.Methods: Three different formulations of bitter gourd: lemon: amla (8:2:3, 6:4:3 and 5:5:3) along with control formulation were prepared and subjected to storage at ambient temperature (30±2oC) and RH of 75-80% in which physico-chemical, sensory and microbial tests were performed at pre-decided intervals. Result: Analyses indicated that physico-chemical quality parameters of total soluble solids (5.2-3.7), titrable acidity (5.1- 4.5) and ascorbic acid content (45.81-30.48) were significantly decreased while pH increased from 3.5 to 4.0 among formulations during storage. Furthermore, scores for sensorial attributes got decreased and there was no microbial growth in beverage formulations up to two months of storage. Considering these results, formulation T4 prepared with 6% bitter gourd + 4% lemon + 3% amla juices was found to be more acceptable and safer beverage for consumption with minimal percentage change and better retention of quality characteristics which could be commercialized as healthy diet drink for diabetics.

Background: Jams are typically created from fruit pulp and juice, a combination of fruits, or a combination of fruits and vegetables. The research was conducted using papaya (Carica papaya), pineapple (Ananas comusus) pulps incorporated with Aloe vera gel to prepare blended jam in order to determine the acceptability of Aloe vera gel in fruit jam and select the best combination for jam preparation in terms of chemical constituents as well as sensory attributes with ten weeks of storage. Methods: The pulps were mixed in proportions according to the treatments and processed into jams with five repetitions in CRD (completely randomized design). The physico-chemical and organoleptic properties of jams have been evaluated. The most favored formulations on the day of preparation were T2, (Papaya: Pineapple: Aloe vera, 150:150:05), T4 (150:150:15) and T5 (150:150:20), based on sensory consistency characteristics, which were studied at 10 weeks of storage time. Result: Total jam results in T5 and T4 ratios were similarly best for higher levels of chemical constituents, i.e., total soluble solids, titratable acidity, moisture, ascorbic acid, pH and a lower percentage of total sugar. All chemical components were found to increase by up to 10 weeks with the exception of pH, moisture and ascorbic acid, which decreased with storage time. T4 was better found to have higher aroma, texture, taste and overall acceptability score with respect to sensory characters. During storage, all sensorial characters were found to decrease. In view of the above chemical constituents and the sensory characteristics of the substance, the 150:150:15 (T4) ratio was found to be better than the remainder of the jam ratio during storage.