Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties
Rebeka Sultana,
Rokeya Begum,
Md. Nannur Rahman,
Md. Rakibul Hasan,
Md. Azizul Haque
Issue:
Volume 5, Issue 1, March 2020
Pages:
1-5
Received:
9 November 2019
Accepted:
9 December 2019
Published:
6 January 2020
Abstract: An attempt has been made in the present study to develop aloe vera jelly with honey in a view using it as an anti-diabetic agent for its therapeutic properties. Different aloe vera jellies were prepared with different sweetening agents including honey, sugar and aspartame to make a comparison on the basis of nutrient content, bioactive compounds, organoleptic quality, syneresis and microbial stability. Prepared jellies were analyzed for physico-chemical properties, bio-active compound (total phenolic content, vitamin C, and antioxidant) and organoleptic properties. Among the three jellies aloe vera jelly with honey exerts better organoleptic properties, higher consumer acceptance, higher textural profile, highest amount of bio-active compounds (total phenolic content, vitamin C and antioxidant) and lowest syneresis. Thus formulation of aloe vera jelly with incorporation of honey increases the sensory attributes, textural profile and decrease syneresis followed by longer shelf life. Therefore, aloe vera jelly with honey could be recommended for large scale production of aloe vera jelly which can be promoted as an anti-diabetic agent due to hypoglycemic properties of aloe vera and honey.
Abstract: An attempt has been made in the present study to develop aloe vera jelly with honey in a view using it as an anti-diabetic agent for its therapeutic properties. Different aloe vera jellies were prepared with different sweetening agents including honey, sugar and aspartame to make a comparison on the basis of nutrient content, bioactive compounds, o...
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Microbiological and Sensory Quality of Saponified Dishes (Otong) from Ash Solutions of Oil Palm (E. guineensis) Bunches and Unripe Plantain (M. paradisica) Peels
Ntukidem Victor Edet,
Edima-Nyah Anne Peter,
Udo Ifiok Ikpeme
Issue:
Volume 5, Issue 1, March 2020
Pages:
6-11
Received:
11 January 2020
Accepted:
27 January 2020
Published:
18 February 2020
Abstract: This study investigated the microbiological quality and sensory properties of saponified dishes (otong) prepared with unripe plantain peel and empty palm bunch ash solutions. Dried unripe plantain peels and palm bunches were incinerated using open pan (charring) and muffle furnace combustion methods. Commercially acquired potash was used as a control. The usage of these peels and palm bunches, as an alternative to limestone was to reduce the heavy dependence on this synthetic bicarbonate and limestone. Instant emulsion (otong) was prepared from the resulting alkaline solutions from the waste resources with palm oil. Commercial alkaline solution (potash) served as control. The formulated instant emulsions (otong) were analyzed for microbiological and sensory properties. The microbial populations of all the samples ranged from 1.0×103-3.0×105cfu/mg for bacteria and 1.3×103-8.6×105cfu/mg for fungi. Total of fourteen microorganisms comprising of four bacterial and eight fungal species were isolated from the raw oil and the formulated emulsions. Semi-trained panelists made up of 20 persons scored the emulsions (otong) when used for the preparation of goat head delicacy (Isiewu) on a nine-point hedonic scale for appearance, taste, flavor, smoothness and general acceptability. Results indicated significant acceptance (P<0.05) for otong prepared from the laboratory ash extracts while the one made with limestone extract (potash) was scored least accepted by the panelists (P<0.05).
Abstract: This study investigated the microbiological quality and sensory properties of saponified dishes (otong) prepared with unripe plantain peel and empty palm bunch ash solutions. Dried unripe plantain peels and palm bunches were incinerated using open pan (charring) and muffle furnace combustion methods. Commercially acquired potash was used as a contr...
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