International Journal of Science and Research (IJSR)

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

ISSN: 2319-7064

Downloads: 138 | Views: 292

Research Paper | Food Science | India | Volume 7 Issue 10, October 2018 | Rating: 6.8 / 10

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

Anubhuti Maurya | Neetu Singh [10]

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

How to Download this Article?

Type Your Valid Email Address below to Receive the Article PDF Link

Verification Code will appear in 2 Seconds ... Wait