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Subject: Food and Nutrition × Author: Bhumra, Loveleen Kaur × End date: 2007 × Start date: 2003 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Nutritional evaluation of aloe vera (L.) and its utilization for product development and clinical effects
    (CCSHAU, 2007) Bhumra, Loveleen Kaur; Kawatra, Asha
    Two genotypes HAV-I and HAV-II of Aloe vera (L.) were procured and anlaysed for their nutritional composition. Moisture, protein and total soluble solids content of HAV-I genotype was significantly higher than HAV-II, whereas crude fat, ash, crude fibre and total sugar content was found to be more in HAV-II genotype in comparison with HAV-I genotype. pH and acidity of Aloe vera (L.) was 4.70 and 0.75 respectively in HAV-II and 5.70 and 0.66, respectively in HAV-I genotypes. Higher content of minerals like Ca, Fe, K, Cu, Zn was seen in HAV-II genotype compared to HAV-I. –carotene level was found to be 335.28 and 336.63 g/100g HAV-II and HAV-I genotypes of Aloe vera (L.), respectively. Ascorbic acid content was seen to be 53.28 mg/100g in HAV-I which was almost double the ascorbic acid content of HAV-II genotype (26.87 mg/100g). Various value added products were developed using fresh Aloe vera as well as its powder. All the products i.e. jam, chutney, squash, juice, pickle, churan, sev and biscuits, were rated as acceptable in sensory characteristics on 9 point hedonic scale. The feeding trial of developed churan on subjects suffering from chronic constipation showed improvement in the consistency and frequency of faecal matter thus indicating positive the role of Aloe vera as a laxative agent. Aloe-lemon juice supplementation in diet of NIDDM patients showed significant reduction in blood glucose level (38.12%) over a period of 6 weeks, concluding Aloe vera could be a good hypoglycaemic agent. On the whole, Aloe vera is a nutritious plant with various health benefits. To ease its intake, it can be incorporated in various food products. The inclusion of Aloe vera products in the diet of an individual can add to the diet’s nutritive and therapeutic value.