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Srikanth, Keerthi
- Aloe vera and its Application in Dairy and Food Products
Abstract Views :367 |
PDF Views:1
Authors
Affiliations
1 Department of Dairy Technology, College of Dairy Science and Food Technology, Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Dairy Engineering, National Dairy Research Institute, SRS, Bengaluru (Karnataka), IN
3 Krishi Vigyan Kendra (IGKV), Mahasamund (C.G.), IN
1 Department of Dairy Technology, College of Dairy Science and Food Technology, Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Dairy Engineering, National Dairy Research Institute, SRS, Bengaluru (Karnataka), IN
3 Krishi Vigyan Kendra (IGKV), Mahasamund (C.G.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 7, No 2 (2016), Pagination: 84-90Abstract
Now-a-days peoples are health conscious and are looking forward to have products that carry functional and therapeutic values. Aloe vera (Aloe barbadensis miller) is such a plant that has as many as 200 different types of moleculesof health importance. Due to this, it has been used since ancient time for treating various types of disorders. The Aloe vera contains 1.0-1.5 per cent TS out of which, polysaccharides occupy 55 per cent, sugars 17 per cent, minerals 16 per cent, proteins 7 per cent, lipids 4 per cent and phenolic compounds 1per cent on dry basis. It also contains many vitamins A, C and E. Vitamin B1 (thiamine), niacin, Vitamin B2 (riboflavin), vitamins B12 (cyanocobalamin), choline and folic acid including the important antioxidant. Health benefits of Aloe vera include wound healing, halts the cancer tumors, prevents kidney stones, lowers high cholesterol, reduces high blood pressure, stabilizes blood sugarand ends constipation. These days researchers are also concentrating to utilize Aloe vera as an ingredient in dairy and food formulations. Aloe vera gel or juice are used to incorporate in different dairy products like flavoured milk, ice cream, Dahi, yoghurt, Lassi and also food products like RTS and edible coatings etc.
Keywords
Aloe vera, Dairy Products, Food Products, Ready To Serve (RTS), Therapeutic.
- Effect of Aloe vera Incorporation on Chemical and Microbial Characteristics of Fresh Peda
Abstract Views :234 |
PDF Views:0
Authors
Affiliations
1 Department of Dairy Technology, College of Dairy Science and Food Technology, CGKV, Raipur (C.G.), IN
2 Southern Regional Station, ICAR-National Dairy Research Institute, Adugodi, Bengaluru (Karnataka), IN
1 Department of Dairy Technology, College of Dairy Science and Food Technology, CGKV, Raipur (C.G.), IN
2 Southern Regional Station, ICAR-National Dairy Research Institute, Adugodi, Bengaluru (Karnataka), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 20-25Abstract
The present investigation was intended to study the effect of incorporation of Aloe vera juice on chemical and microbial characteristics of Peda. The Peda was prepared from standardised buffalo milk and experiment was laid out in Completely Randomized Design with five treatments: 0 per cent control sample (T0), 5 per cent (T1), 10 per cent (T2), 15 per cent (T3) and 20 per cent (T4) incorporation of Aloe vera juice to Peda, by weight of Khoa after patting stage. The fresh Peda samples were analysed for chemical (moisture, fat, protein, ash and acidity) and microbial (total plate, yeast and moulds and coliform counts) qualities. The control had lowest moisture (15.42%), ash (2.66%) and acidity (0.55% of LA) as compared to experimental samples, while T4 had the highest moisture (16.98%), ash (2.89%) and acidity (0.60% LA). However, carbohydrate content decreased and there was no significant difference in fat, protein and ash with incorporation of Aloe vera juice as compared to control. Though the moisture, acidity and total carbohydrate were influenced by the level of Aloe vera juice incorporation, it remained within the FSSAI standards. The total plate count and yeast and mould count of T0 sample was significantly higher than the other samples.Keywords
Peda, Khoa, Aloe vera, Chemical, Microbial Qualities.References
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