International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Development and quality evaluation of aloe vera gel ice cube

Author(s): Abhijeet Gupta
Abstract: Three formulae of aloe vera gel ice cubes were developed in this study. Aloe vera gel ice cubes were incorporated in the form of simple aloe vera gel ice cubes, aloe vera gel ice cubes using a sweetener (vanilla flavour) and aloe vera gel ice cubes coated with sugar. Sensory attributes were evaluated using 9-point Hedonic Scale method. Aloe vera gel ice cubes made by using simply aloe vera gel served with ice cream obtained the overall acceptability score of 5.66("neither like nor dislike" to "like slightly"). 7.20 for aloe vera cubes coated with sugar served with ice cream and in Paan ("like slightly" to "like moderately") and the overall acceptability score was 7.9 for aloe vera gel ice cubes made by using the sweetener served with ice cream. Which was much higher than that of other two formulae. The sweetener was of vanilla flavour which was much liked. Storage study revealed that aloe vera gel ice cubes containing sweetener was acceptable even after the three weeks storage period at -10 and -20°C.
Pages: 52-56  |  1138 Views  650 Downloads
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