Sensory Attributes of the Mixed Fruit Jam made from Aloe Vera, Pineapple and Mango

M.Rahman, M.L.Markad, T.S.Kulkarni, P.V.Meghdambar

Abstract: Sensory attributes of the jam prepared from blend of Mango (Mangifera indica) and Pineapple (Ananas comusus) incorporated with Aloe vera was evaluated. Fruit pulp of ripe Mango and Pineapple fruits incorporated for the preparation of the jam at different levels where A (50 % Mango Pulp + 20 % Pineapple Pulp + 30 % Aloe vera gel), B (40 % Mango pulp + 40 % Pineapple pulp + 20 % Aloe vera gel), C (60 % Mango pulp + 20 % Pineapple pulp + 20 % Aloe vera gel), D (40 % Mango pulp + 50 % Pineapple pulp + 10 % Aloe vera). Good quality jam can be prepared by blending 40 % Mango pulp, 40 % Pineapple pulp and 20 % Aloe vera (B). Mango, Pineapple and Aloe vera have good medicinal and nutritional properties like accelerating the wound healing, demonstrate antineoplastic, modulate immune function, anti-viral, anti-oxidant, etc. It is seen that the organoleptic score of the jam prepared by blending 40 % Mango pulp, 40 % Pineapple pulp and 20 % Aloe vera was highest, i. e.9.0 followed by the treatment A, D and C.

Keywords: Sensory analysis, aloe vera, pineapple, mango, jam, blends