Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties

Rebeka Sultana; Rokeya Begum; Md. Nannur Rahman; Md. Rakibul Hasan; Md. Azizul Haque

doi:doi:10.11648/j.ijfsb.20200501.11

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Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties

Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque

Published in International Journal of Food Science and Biotechnology (Volume 5, Issue 1)

Received: 9 November 2019 Accepted: 9 December 2019 Published: 6 January 2020

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Abstract

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.

Published in	International Journal of Food Science and Biotechnology (Volume 5, Issue 1)
DOI	10.11648/j.ijfsb.20200501.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Aloe Vera Gel, Jelly, Antioxidant, Honey, Anti-diabetic, Syneresis

References

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APA Style

Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque. (2020). Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties. International Journal of Food Science and Biotechnology, 5(1), 1-5. https://doi.org/10.11648/j.ijfsb.20200501.11

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ACS Style

Rebeka Sultana; Rokeya Begum; Md. Nannur Rahman; Md. Rakibul Hasan; Md. Azizul Haque. Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties. Int. J. Food Sci. Biotechnol. 2020, 5(1), 1-5. doi: 10.11648/j.ijfsb.20200501.11

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AMA Style

Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque. Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties. Int J Food Sci Biotechnol. 2020;5(1):1-5. doi: 10.11648/j.ijfsb.20200501.11

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@article{10.11648/j.ijfsb.20200501.11,
  author = {Rebeka Sultana and Rokeya Begum and Md. Nannur Rahman and Md. Rakibul Hasan and Md. Azizul Haque},
  title = {Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.ijfsb.20200501.11},
  url = {https://doi.org/10.11648/j.ijfsb.20200501.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200501.11},
  abstract = {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.},
 year = {2020}
}

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TY  - JOUR
T1  - Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties
AU  - Rebeka Sultana
AU  - Rokeya Begum
AU  - Md. Nannur Rahman
AU  - Md. Rakibul Hasan
AU  - Md. Azizul Haque
Y1  - 2020/01/06
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200501.11
DO  - 10.11648/j.ijfsb.20200501.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200501.11
AB  - 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.
VL  - 5
IS  - 1
ER  -

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Author Information

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

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APA Style

Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque. (2020). Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties. International Journal of Food Science and Biotechnology, 5(1), 1-5. https://doi.org/10.11648/j.ijfsb.20200501.11

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ACS Style

Rebeka Sultana; Rokeya Begum; Md. Nannur Rahman; Md. Rakibul Hasan; Md. Azizul Haque. Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties. Int. J. Food Sci. Biotechnol. 2020, 5(1), 1-5. doi: 10.11648/j.ijfsb.20200501.11

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AMA Style

Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque. Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties. Int J Food Sci Biotechnol. 2020;5(1):1-5. doi: 10.11648/j.ijfsb.20200501.11

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@article{10.11648/j.ijfsb.20200501.11,
  author = {Rebeka Sultana and Rokeya Begum and Md. Nannur Rahman and Md. Rakibul Hasan and Md. Azizul Haque},
  title = {Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.ijfsb.20200501.11},
  url = {https://doi.org/10.11648/j.ijfsb.20200501.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200501.11},
  abstract = {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.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties
AU  - Rebeka Sultana
AU  - Rokeya Begum
AU  - Md. Nannur Rahman
AU  - Md. Rakibul Hasan
AU  - Md. Azizul Haque
Y1  - 2020/01/06
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200501.11
DO  - 10.11648/j.ijfsb.20200501.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200501.11
AB  - 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.
VL  - 5
IS  - 1
ER  -

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