Studies on Standardization and Development of Value Added Product of Aloe Vera D. T. Bornare Department of Agricultural Engineering Maharashtra Institute of Technology, Aurangabad (Maharashtra), India. Jafri Syed Iqbal Syed Wakiloddin Department of Agricultural Engineering Maharashtra Institute of Technology, Aurangabad (Maharashtra), India. Abstract- Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks.The present study was undertaken on standardization and development of value added product of aloe vera and produce blended Ready-to-Serve (RTS) beverage with different blending proportion of aloe vera (10%, 20%, 30%, 40%) and mango pulp (90%, 80%, 70%, 60%) and assess their storage life at ambient temperature. The prepared products were passing through organoleptic evaluation by adopting 9 point hedonic scale.Among different blended ratio for RTS beverage, sample with 10 and 20 percent of Aloe vera juice reached the highest hedonic scores. Key Words: Blended Ready-to-Serve (RTS) beverage, Aloe vera, Mango. I. INTRODUCTION Aloe vera commonly known as Gheegwar/Ghritkumari belongs to family lilaceae. It is a desert plant having a very popular herbal remedy. Aloe is derived from Arabic word “alloeh” means “bitter”. Aloe vera leaf contains 95% of water, 75 nutrients, 200 active compounds, 20 minerals, 18 amino acids, 12 vitamins and 92 enzymes. It can be used as the source of vitamins like A, B 1 , B 2 , B 6 , B 12 , C, E, Folic acid, Niacin etc. Owing to its succulent properties, it is a rich source of nutrients and essential minerals. It is among the oldest known medicinal plants gifted by nature; hence often called miracle plant, known by many names. There are more than 300 species of Aloe vera and of these only 4 or 5 are commonly used in medicines. The most widely used species of Aloe vera is Barbadensis millar. [1] Aloe vera substances are recognized as antiseptics because they kill or control mold, bacteria, fungus and viruses. It helps to control a broad spectrum of immune system diseases and disorders. ȕ- sitosterol is a powerful anti-cholesterol which helps to lower harmful cholesterol levels, its more beneficial for heart patients. Aloe vera are highly effective in treatment of burns, cuts, scrapes, abrasions, allergic reactions, rheumatoid arthritis, rheumatic fever, acid indigestion, ulcers, plus many inflammatory conditions of the digestive system and other internal organs, including the stomach, small intestine, colon, liver, kidney and pancreas.[1] Aloe vera can be utilized as a valuable ingredient for food application due to its biological activities and functional properties. Aloe vera has a bitter taste which can be unpleasant in raw state and its palatability could be enhanced with addition of some other fruit juices like mango, papaya, orange etc. [3] Mango (MangiferaindicaL.) is one of the most cultivated tropical fruits in the World; with over 25.1 million tons world annual production. Asia accounts for approximately 77% of global mango production and the Americas and Africa account for approximately 13% and 9%, respectively. Mango is the cherished fruit not only for its taste but also for nutritional values. It is an excellent source of fiber, vitamins A, C and the B complex, iron and phosphorus etc. Some of the key components that contribute for the production and acceptance of high quality fresh mangoes by the consumer are flavour, volatiles, texture and chemical constituents.The shelf life of mango varies among its varieties depending on storage conditions. It ranges from 4 to 8 days at room temperature and 2-3 weeks in cold storage at 13°C. In spite of the low stability of the fresh fruit and its seasonal supply, the share of its production that is processed is very limited. In order to make the mango fruit available during the off season it is processed to make juices, jams, squashes, nectars, chutney, pickles, toffees, canned mango slices etc. Processing of International Journal of Innovations in Engineering and Technology (IJIET) Volume 5 Issue 4 August 2015 56 ISSN: 2319 – 1058