Abstract

FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PRODUCTS WITH ALOE VERA

Hannah Monica Joy K* and Dr. Nancy Angeline Rani R

ABSTRACT

Aloe Vera has a great value in the society for studies demonstrate its analgesic, anti-inflammatory, wound healing, immune modulating and anti-tumor activities as well as antiviral, anti-bacterial and antifungal properties. Aloe Vera is most commonly used in making cosmetics and some medicines, but very few attempts have been made to process aloe vera into food products. Hence, the study was taken up to formulate food products like jams, marmalades, and squashes by adding aloe vera. Sensory evaluation of the products ranked strawberry jam, papaya jam and pineapple jam as the best three products based on their mean scores. Aloe vera strawberry jam received the highest mean score for its colour (4.8), flavor (4.6), and taste (4.7) on a five point hedonic scale. The nutrients namely energy (1200 kcal), iron (73.8 mg), fluorine (317.4 mg) and all the various vitamins and micro minerals have been greatly enhanced by the addition of aloe vera to the products. Microbial analysis of the products showed no growth of any kind of bacteria or fungi in the plates till the 60th day. This shows that the aloe vera products are very safe for consumption and the shelf life of the product is excellent. Hence measure should be taken to create awareness about aloe vera among people to incorporate aloe vera into food products.

Keywords: Aloe vera, sensory evaluation, hedonic scale, microbial analysis.