Effect of high pressure thermal processing on the quality attributes of Aloe vera-litchi mixed beverage

摘要: Abstract Sensory evaluation of four different formulations Aloe vera -litchi mixed fruit beverage (ALMB) was carried out by a semi-trained sensory panel, and the corresponding data considered for similarity analysis using fuzzy logic. Based on analysis, optimum formulation ALMB selected with litchi juice (85%): (15%, v/v). Further, effect high pressure thermal processing (HPTP) quality attributes namely physicochemical, nutritional, enzyme activity microbial population evaluated within domain 400–600 MPa/30–60 °C/0–15 min as condition. The physicochemical properties such pH, TSS acidity were minimally affected HPTP, whereas, loss ascorbic acid up to 40% natural color samples affected. increased extractability phenolics antioxidants observed treated at all pressures temperature 50 °C. Pectinmethylesterase (PME) found be most baro-resistant maximum inactivation 54% followed peroxidase (POD) (72%) polyphenoloxidase (PPO) (82%). during isobaric period well described first-order model (R 2  > 0.82); yeast mold group among entire studied microflora. Industrial relevance present study gives information logic based technique ranking its attributes. This can used industry process linguistic make appropriate decisions product development. High efficiently develop products.