Abstract:
The study aimed to assess the quality parameters of a jelly Candy prepared with Aloe Vera
in terms of moisture, ash, protein, pH, vitamin C, and sensory characteristics over 7 days of
storage. The pH level was in the range of (5.66-5.82) throughout the storage period, with
the highest level found in Sample 3. The moisture content was in the range of (45 - 52) %;
sample 2 found the higher level. The protein content found in sample 2 was in the range of
(0.98 to 1.30%). The TSS content ranged from (42-48)o
brix with the highest found in
sample 2 for the entire storage duration. The values for ash content were in the range of
(0.33 to 0.97) %, with the highest observed in sample 3. The fat content found highest in
sample 2 ranged between 11.2% and 12.5%. The vitamin C content was in the range of
(0.26 to 0.32%), and sample 2 was found to be higher as compared to other samples. It was
observed that all samples varied their proximate compositions throughout the storage
period. The sensory characteristics of Aloe Vera jelly candy were evaluated in terms of taste,
color, flavor, and overall acceptability. At the very beginning sample 1 was found to be the
highest in taste, flavor, and overall acceptability, except for color, which was the highest in
sample 2, Sample 2 found the highest sensory data, and sample 1 was found to be
comparatively higher. Overall, sample 2 was ahead of the other two samples in the entire
storage period. All three samples had an initial count of (4×103 CFU/ml), which continued
to increase in all samples on day 7, with the highest count observed in sample 3 (6.5×103
CFU/ml). Therefore, the study suggested that samples 1 and 2 could be produced, but
overall sample 2 would be the better choice.
