Development, Sensory and Chemical Attributes of the Jelly made by Incorporating Aloe vera gel in Pineapple Juice
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015

Development, Sensory and Chemical Attributes of the Jelly made by Incorporating Aloe vera gel in Pineapple Juice

S. B. Palve, N. A. Kadam, T.S. Kulkarni

Sensory attributes of the jelly prepared from Aloe vera gel and Pineapple (Ananas comusus) fruit juices was evaluated. The gel of Aloe vera and juice of Pineapple fruits were incorporated for the preparation of the jelly at different levels where A) 50 % Aloe vera gel + 50 % Pineapple juice, B) 40 % Aloe vera gel + 60 % Pineapple juice, C) 30 % Aloe vera gel + 70 % Pineapple juice and D) 20 % Aloe vera gel + 80 % Pineapple juice. Good quality jelly can be prepared by blending 40 % Aloe vera gel + 60 % Pineapple juice (B). Aloe Vera and Pineapple fruits have good medicinal and nutritional properties antidiabetic, antiulcer, antiseptic, antibacterial, anti-inflammatory, antioxidant and anticancer agent also, effective in treating stomach ailments, gastrointestinal problems, skin diseases, non-constipation, radiation injury, wound healing, burns, dysentery, diarrhea and in the treatment of skin diseases, etc.

Keywords: Aloe vera, Pineapple, jelly, gel, juice, fruit

Edition: Volume 4 Issue 10, October 2015

Pages: 1094 - 1098

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How to Cite this Article?

S. B. Palve, N. A. Kadam, T.S. Kulkarni, "Development, Sensory and Chemical Attributes of the Jelly made by Incorporating Aloe vera gel in Pineapple Juice", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB158953, Volume 4 Issue 10, October 2015, 1094 - 1098

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