Vol. 9, Issue 1 (2021)
Development and standardization of aloe vera jam with fruit flavours and nutritional, organoleptic evaluation
Author(s): E Vaishnavi, Dr. M Padma, Dr. Veena Joshi and Dr. R Purnima Mishra
Abstract: The present research entitled “Development and Standardization of Aloe vera jam with fruit flavours and nutritional, organoleptic evaluation” was carried out at Post Harvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad during June 2019 to October 2019. The experiment was laid in factorial completely randomized block design with three replications.
The experiment results revealed that, Highest reducing sugars (20.4%) were recorded in T6 (Aloe vera 40% + guava 60%) (20.4%), non-reducing sugars (12.5%), total sugars (32.9%). The highest colour appearance (8.4) were recorded the treatment Aloe vera 40% + guava 60% (T6), aroma (8.7), taste (8.7) and overall acceptability (8.8) on a 9 point Hedonic Rating Scale.
No detectable mould count and bacterial count and negligable total viable count were observed in all the above treatments during 4 months of storage period of 2nd experiment.
DOI: 10.22271/chemi.2021.v9.i1ar.11709
Pages: 3131-3140 | 429 Views 119 Downloads
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How to cite this article:
E Vaishnavi, Dr. M Padma, Dr. Veena Joshi, Dr. R Purnima Mishra. Development and standardization of aloe vera jam with fruit flavours and nutritional, organoleptic evaluation. Int J Chem Stud 2021;9(1):3131-3140. DOI: 10.22271/chemi.2021.v9.i1ar.11709
