Preparation and Processing Of Orange Flavoured Aloevera Gel

Abstract

Aloe Vera has gained more attention over the last decade due to its reputable, medicinal, and pharmaceutical and food properties. In present research, firstly the different concentrations of pectin and gum acacia were augmented with aloevera gel and the products so prepared were assessed for texture and stickiness. The selected preparation was then supplemented with orange flavour at different levels. The samples were again analysed for taste, color and stickiness and the final product so prepared was subjected to various nutritional, organoleptic and microbial analysis. On the basis of sensory characteristics and nutritional value, Aloe vera gel when added with 1.5% pectin,9% gum acacia and 15g orange flavour resulted in better quality gel with smooth texture, acceptable appearance and aroma and attractive colour and good nutritional value (protein content 4%,carbohydrate content 18.6%, TSS 41.7 0 B,fibre content 2.83% and mineral content1.29%).