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RESEARCH PAPER
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 101-104

Organoleptic and nutritional evaluation of aloe vera (Aloe barbadensis miller) products


Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana

Correspondence Address:
Gurpreet Kaur
Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana

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Source of Support: None, Conflict of Interest: None


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The study was aimed for development and organoleptic evaluation of products using Aloe vera leaves (AVL) and to estimate nutritional composition of products. Five products viz Dalia, Dal, Mix vegetable, Chutney using Aloe vera leaves at 10-30 % and Shake at 5-15% level were developed. Products like Dalia, Dal, Mix vegetable, Chutney were acceptable at 20% level of supplementation of Aloe vera leaves with an overall acceptability score of 7.4 for Dalia, Dal (7.8), Mix vegetable (7.72) and Chutney (7.7). Shake was most acceptable at 5% level of Aloe vera leaves with an acceptability score of 7.68. With increase in level of supplementation of AVL organoleptic scores decreased due to bitter taste, fibrous and slimy texture. Nutritional analysis revealed that products supplemented with AVL had more moisture, fibre and total ash content as compared to control. The highest vitamin C content was present in vegetable (62.43 mg/100g) and lowest in shake (7.75 mg/100g). A significant (p≤0.01) increase in vitamin C content of products was observed after supplementation with AVL. Chutney showed the maximum β carotene content of 3126 μg/100g followed by Dal (114 μg/100g) and Mix vegetable (99μg/100g). Aloe vera leaves could be incorporated in daily diets to enhance fibre and vitamin C content of diets for improving the nutritional and health status of individuals.


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