International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Open Access | Double Blind Reviewed

ISSN: 2319-7064


Downloads: 138

Research Paper | Food Science | India | Volume 7 Issue 10, October 2018


Utilization of Standardize Dehydrated Aloe Vera & Curry Leaves Recipe in Indian Kitchen

Anubhuti Maurya | Neetu Singh [9]


Abstract: Aloe vera has gained more attention over the last decade due to its reputable medicinal, pharmaceutical & food properties. Aloe vera rich in micronutrients like oryzanols, tocopherols, tocotrienols, phytosterols & dietary fibres. Curry leaf are aromatic deciduous tree is a perennial leaf vegetable. The leaves of the plant are used extensively for seasoning & flavouring dishes. While considering the nutritional management dressing reciepe are important role in day to day in daily life. Now a days there are so many product of Aloe vera & Curry leaves are available in market but dressing reciepe are not available in market. Further, demand of supply needed more experiment to fulfill the requirement of people of the present study is noble steps to meet out of the problem & also provide better utilization or for improving health hazards. Medicinal plant is developed by the mixing of dehydrated aloe vera & curry leaves powder & spices in different ratio & prepare a chat masala. So better result obtained in the ratio (s) of aloe vera & curry leaves & spices in 10 10 90 in the development of vitamins & minerals rich in medicinal plant. Which is further supported by the hedonic scale. Develop product was characterized by sensory evaluation & nutritional analysis.


Keywords: Aloe vera, Curry leaves & Spices


Edition: Volume 7 Issue 10, October 2018,


Pages: 906 - 909


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How to Cite this Article?

Anubhuti Maurya, Neetu Singh, "Utilization of Standardize Dehydrated Aloe Vera & Curry Leaves Recipe in Indian Kitchen", International Journal of Science and Research (IJSR), Volume 7 Issue 10, October 2018, pp. 906-909, https://www.ijsr.net/get_abstract.php?paper_id=ART20191914

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