Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties
International Journal of Food Science and Biotechnology
Volume 5, Issue 1, March 2020, Pages: 1-5
Received: Nov. 9, 2019;
Accepted: Dec. 9, 2019;
Published: Jan. 6, 2020
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Rebeka Sultana, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
Rokeya Begum, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
Md. Nannur Rahman, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
Md. Rakibul Hasan, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
Md. Azizul Haque, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
An attempt has been made in the present study to develop aloe vera jelly with honey in a view using it as an anti-diabetic agent for its therapeutic properties. Different aloe vera jellies were prepared with different sweetening agents including honey, sugar and aspartame to make a comparison on the basis of nutrient content, bioactive compounds, organoleptic quality, syneresis and microbial stability. Prepared jellies were analyzed for physico-chemical properties, bio-active compound (total phenolic content, vitamin C, and antioxidant) and organoleptic properties. Among the three jellies aloe vera jelly with honey exerts better organoleptic properties, higher consumer acceptance, higher textural profile, highest amount of bio-active compounds (total phenolic content, vitamin C and antioxidant) and lowest syneresis. Thus formulation of aloe vera jelly with incorporation of honey increases the sensory attributes, textural profile and decrease syneresis followed by longer shelf life. Therefore, aloe vera jelly with honey could be recommended for large scale production of aloe vera jelly which can be promoted as an anti-diabetic agent due to hypoglycemic properties of aloe vera and honey.
Md. Nannur Rahman,
Md. Rakibul Hasan,
Md. Azizul Haque,
Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties, International Journal of Food Science and Biotechnology.
Vol. 5, No. 1,
2020, pp. 1-5.
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