Vol. 6, Issue 4 (2018)
Effect of Aloe barbadensis and Psyllium husk on sensory quality of vermicelli
Author(s): JM Vaghashiya, Dev Raj, SJ Patil, VM Thumar and VD Kalariya
Abstract: The present investigation was aimed to study the effect of Aloe barbadensis and psyllium husk (isabgol husk) on sensory quality of vermicelli. Aloe vera based vermicelli were prepared using seventeen treatment formulations of Aloe vera juice (18%, 20%, 22% and 24%), isabgol husk (0%, 0.5%, 1.0% and 1.5%) and wheat flour (100% - % Aloe vera juice and % isabgol husk) along with standard formulation (18% water and 82% wheat flour). Prepared vermicelli after cold extrusion were dried in dryer at 50°C temperature for 10 min to remove moisture up to 8 % followed by cooling at room temperature, packing in PP bags and storage at room temperature for six months for periodical study of sensory attributes. The results of the present investigation indicate that the vermicelli prepared using 24% Aloe vera juice, 1% isabgol husk and 75% wheat flour (F13) was extremely liked on the basis of 9 point Hedonic scale and during six month of storage exhibited minimum changes in sensory attributes.
Pages: 782-788 | 497 Views 61 Downloads
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How to cite this article:
JM Vaghashiya, Dev Raj, SJ Patil, VM Thumar, VD Kalariya. Effect of Aloe barbadensis and Psyllium husk on sensory quality of vermicelli. Int J Chem Stud 2018;6(4):782-788.
