01. Quality evaluation of peach jam prepared by incorporation of Aloe vera gel
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Abstract
This research work was conducted to evaluate the sensual characteristics of peach and Aloe vera gel (Aloe Barbadensis Miller) blended jam. Different proximate and sensory parameters such as total soluble solids, moisture content, crude protein, crude fiber, crude fat and ash content were analyzed. Results revealed that the maximum score for proximate analysis was found in jam sample Treatment₃ (Crude protein 0.42, ash content 0.40, Crude fats 0.15, Crude fiber, 1.26, carbohydrates 62.77, and total calories 254.15 Kcal). The sensory attribute result showed that sample T₃ was remarkable as compared to other treatments (color 7.6, flavor 7.8, taste 7.8, texture 7.7, and overall acceptability 7.7). Based on sensual acceptability it was concluded that virtuous quality of jam can be made by incorporating 85% Peach + 15% Aloe vera gel blend.
Keywords: Aloe vera; Blend; Jam; Peach; Sensory analysis