Development and characterization of fiber-rich aloe vera-based jam | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Tahira Bano: Food S&T Program, Dept. of Applied Sciences, FEST, Hamdard University, Karachi, Pakistan

2. Yumna Abid: Food S&T Program, Dept. of Applied Sciences, FEST, Hamdard University, Karachi, Pakistan

3. Areeba Ahmed: Food S&T Program, Dept. of Applied Sciences, FEST, Hamdard University, Karachi, Pakistan

4. Jawahira Erum: Food S&T Program, Dept. of Applied Sciences, FEST, Hamdard University, Karachi, Pakistan

Abstract:

Aloe Vera (Aloe Barbadensis Miller) is highly valued for its numerous beneficial properties, including analgesic, anti-inflammatory, wound healing, immune modulating, and anti-tumor activities, as well as its antiviral, anti-bacterial, and antifungal properties. While Aloe Vera is commonly used in cosmetics and medicines, its potential as an ingredient in food products remains largely unexplored. This study was aimed to investigate the chemical composition, antioxidant activity, and total phenolic compounds of beetroot and mango, and their suitability for the preparation of jam. Furthermore, the objective was to develop and characterize a fiber-rich Aloe Vera-based beetroot-mango jam, optimize the processing parameters, and study its storage stability. Sensory evaluation revealed that the Aloe Vera jam made from beetroot-mango had superior taste, odor, and color compared to other samples. Additionally, the jam received higher scores for appearance and overall acceptability. Proximate analysis, including the determination of total soluble solids, moisture content, crude protein, crude fiber, crude fat, and ash content, was conducted. The results demonstrated that the optimal formulation of the jam, with the highest proximate analysis scores, was obtained using 20% beetroot and 25% mango pulp.

Page(s): 227-227

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Chemical composition , Antioxidant activity , proximate analysis , Mango , Aloe vera , Aloe vera , Beetroot , dietary applications , fiberrich jam

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