Development of Aloe Vera (Aloe barbadensis) Gel Cubes Incorporated Jelly
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Date
2020
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Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Aloe vera (Aloe barbadensis Mill. or Aloe vera (L.) Burm. F.) gel derived from the leaf
pulp has drawn considerable attention owing to its functional properties and exhibited
wider applications in the food industry. The present study was aimed towards the
development of jelly using Aloe vera (87.55%), sugar (9%), gelatine (3%), flavorings
(0.25%), colorings (0.1%) and aromatic agents (0.1%). Jelly was made from removing
latex and unwanted parts from leaves followed by the heat treatment at 65 oC for 15
minutes. Three levels of sugar content (1%, 5%, 9% (w/w)), three types of flavorings
(strawberry, pineapple, and orange) and three types of aromatics (vanilla, rose and
almond) were selected to determine the best combination. The final jelly was made from
the best sugar level, flavor, and aroma. The prepared jelly was packed in polypropylene
cups and stored at 4oC. The physicochemical properties were measured for the final jelly
and data were analyzed using one-way ANOVA. Aerobic plate count was determined to
evaluate the shelf life. Appearance, aroma, texture, taste and overall acceptability were
evaluated as sensory attributes using a nine-point hedonic scale. Data were analyzed using
the Friedman test with a 95% level of significance. Treatment with a 9% sugar level was
selected as the best sugar level and strawberry and vanilla were selected as the best flavor
and the best aroma, respectively. The pH, total soluble solids, and titratable acidity at the
initial were 5.034 ± 0.001, 10.62 ± 0.01, and 0.050 ± 0.001% respectively. There was no
significant difference (p<0.05) of total soluble solids during the four weeks of storage.
However, there was a significant difference (p<0.05) in pH and titratable acidity with
storage time. Based on the microbial analysis, the product is safe for consumption up to
one month period. In conclusion, Aloe vera gel can be effectively utilized to develop jelly
and further studies are required to increase the shelf life.
Keywords: Aloe vera, Jelly, Sensory evaluation, Shelf life
Description
Keywords
Food Science, Food Science & Technology, Food Technology, Aloe Vera