Author: Jayabalan K and Karthikeyan C
Chemical Engineering, Research and Applications, sensory quality of jam produced by aloe vera, optimize the ingredients, model fit, satisfactory correlation between actual and fitted values, optimise the factors levels for highest acceptability, aloe vera jam, analysis of variance (ANOVA) and analyzed using a second order polynomial equation, ingredients composition, sensory score is aloe vera juice, pectin, sugar, optimization, citric acid, Jam ( marmalade) is an intermediate food prepared by boiling fruit pulp with sugar, acid, pectin and other ingredients for colouring and flavouring with preservatives to a thick consistency and firmness to the hold the fruit tissues, specification of the Codex Alimentarius Commission the finished jam should contain more than 65% TSS. Sugar constitutes more than 40% of total weight and 80% of total solids in jam, alternative sweeteners with less calorific value, partial or full replacement of sucrose with other carbohydrate or non-carbohydrate sweeteners like xylitol, sorbitol, aspartame, acesulfame-K, cyclamate, stevioside, sucralose, or combinations of these, Aloe vera product, health foods for medical and preservative purposes, aloe vera gel’s ability to fine-tune our immunity therefore enhancing the body’s abilities to fight off challenges, antioxidant properties that are mainly due to its overall effect on the body and it contains vitamins A, C and E, Aloe vera induces an improvement in blood flow to the skin through capillary dilation, aloe acts as a natural anti-inflammatory agent without the side-effects of steroids, quantitative factors, determine the optimum formulation, experimental trials, sensory outputs, aroma and texture.
