|
Introduction and Investigation of Microbial, Chemical and Organoleptic Characteristics for Aloevera Jam
|
Najme Soleimani *   , Fatemeh Darijani , Hadi Zohdi |
| Researcher Agricultural Research, Education and Extension Organization, Kerman, Iran. |
|
|
Abstract: (253 Views) |
increasing, and the production of jam from it as a new product will promise diversity in the production of food industry products. The semi-solid part of Aloe vera is a transparent and viscous gel that is often used as an edible coating or in food formulations. In this research, four different formulations of Aloe vera with the codes (ASP, AST, ADP, and ADT) were produced using Pectin, Tragacanth, and date juice, and microbial, chemical, and sensory tests of the produced jams were performed. The average acidity, pH, brix and fruit content of four jam formulations at the beginning of production was respectively (0.248, 3.629, 49.5 and 40.98) and after two weeks of production was (0.255, 3.618, 12.51 and 40.98). Examining the results showed that all four prepared formulations comply with the national standards of Iranian jam. The amount of acidity among the studied treatments, except for Aloe vera jam prepared with pectin and sugar (ADP), remained constant and the pH level in the samples produced with sugar (AST and ASP) decreased after two weeks, and brix of all formulations after two weeks increased from production. Examination of sensory tests showed that the acceptability of jams produced with sugar (AST and ASP) is higher than jams produced with date juice (ADT and ADP). The results of this research show that the jam produced from Aloe vera has the possibility of production at the industrial level and the ability to accept this product for the consumer. |
|
| Keywords: Aloe vera, Pectin, Tragacanth, Date Syrup, Jam |
|
|
Full-Text [PDF 1338 kb]
(42 Downloads)
|
Type of Study: Research |
Subject:
Special
Received: 2023/11/26 | Accepted: 2024/07/9 | Published: 2024/07/9
|
|
|
|
|
|
|
| Send email to the article author |
|
|
|
| Add your comments about this article |
|
|
|
