Physicochemical, microbial, and sensory characteristics of Aloe Vera Jelly Candy

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.