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STUDIES ON THE INFLUENCE OF LEAF AGE, PRESERVATIVES AND BLENDING ON THE COMPOSITION AND STORAGE LIFE OF ALOE GEL

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M.Parimala Jyothi-RHM-2007-04.pdf(2.94 MB)

(STUDIES ON THE INFLUENCE OF LEAF AGE, PRESERVATIVES AND BLENDING ON THE COMPOSITION AND STORAGE LIFE OF ALOE GEL )

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2010-11
Dr. M. PADMA
ANDHRA PRADESH HORTICULTURAL UNIVERSITY

ABSTRACT Aloe vera gel is used as a potential source to develop a wide variety of functional food products and is an ingredient in other value added food products, health drinks, beverages, cosmetic and toilet industry. It is used in the food products like refreshing juice, ready- to – serve drinks, health drinks, sport drinks, soft drinks, diet drinks, laxative drinks, sherbets etc. The fleshy portion can also be converted into candies, squash, jam, jellies etc. Additionally, it can also be incorporated to dairy products like Yogurt, curd, lassies, ice – creams etc. A lab experiment, “Studies on the influence of leaf age, preservatives and blending on the composition and storage life of Aloe gel” was conducted at the Post Harvest Technology Laboratory, College of Horticulture, Rajendranagar, during the year 2008-2009. A set of two experiments were conducted in a Completely Randomized Block Design with factorial concept. First set of experiment comprised four different age groups and four methods of gel preparation replicated thrice to study the composition of Aloe gel. Second set of experiment comprised four preservatives and four fruit pulps replicated thrice to study the composition and storage life of Aloe gel. Among the four age groups of Aloe vera leaves, 14 months aged leaf recorded higher antioxidant activity(65.73), total sugars(1.832), pH(5.3), ascorbic acid(2.93), TSS(1.075), reducing sugars(0.047) and non reducing sugars(1.785), there by recorded higher chemical composition than the rest of the age groups of leaves used. There is an increase in total sugars, pH, TSS, reducing sugars, non-reducing sugars and microbial count and decrease in the antioxidant activity, colour, ascorbic acid and moisture per cent during the period of storage Among the different preservatives used, the treatments with citric acid at 1.0% recorded higher amounts of antioxidant activity(64.49,63.65 and62.73 on first fifteenth and thirtieth day of storage respectively), total sugars(8.65,9.09 and 9.70 on first fifteenth and thirtieth day of storage respectively), pH(4.16, 4.23 and4.34 on first fifteenth and thirtieth day of storage respectively), ascorbic acid(4.98,4.77 and 4.61 on first fifteenth and thirtieth day of storage respectively), TSS(10.74,10.95 and 11.22 on first fifteenth and thirtieth day of storage respectively), reducing sugars(3.23, 4.11 and5.05 on first fifteenth and thirtieth day of storage respectively) and non reducing sugars(5.75, 4.98 and6.12 on first fifteenth and thirtieth day of storage respectively), moisture percentage(88.18,87.99 and 87.64 on first fifteenth and thirtieth day of storage respectively) there by recorded higher storage life with less microbial count. Among the different fruit pulps blended pine apple fruit pulp blend with Aloe gel recorded higher total sugars(14.69, 14.85 and 15.28 on first fifteenth and thirtieth day of storage respectively), TSS(14.31, 14.59 and 14.88 on first fifteenth and thirtieth day of storage respectively), reducing sugars(4.08, 4.81 and 5.45 on first fifteenth and thirtieth day of storage respectively), non-reducing sugars(10.75, 10.05 and 10.81 on first fifteenth and thirtieth day of storage respectively) with least microbial count(5.3 and 3 bacterial and yeast/mould count, 7 and 5 bacterial and yeast/mould count on fifteenth and thirtieth day of storage). Similarly among the different fruit pulps blended guava recorded higher antioxidant activity (73.17, 72.23 and 71.30 on first fifteenth and thirtieth day of storage respectively) and ascorbic acid content(5.11, 4.89 and 4.73 on first fifteenth and thirtieth day of storage respectively).

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