FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PRODUCTS WITH ALOE VERA

Transcription

1 WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES Joy K et al. Volume 2, Issue 6, Research Article ISSN FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PRODUCTS WITH ALOE VERA Hannah Monica Joy K* and Dr. Nancy Angeline Rani R Department of Home Science, Women s Christian College, Chennai, India Article Received on 1 September 2013, Revised on 02 October 2013, Accepted on 13 November 2013 *Correspondence for Author: * Hannah Monica Joy K Department of Home Science, Women s Christian College, Chennai, India hannahmonicajoy@yahoo.co.in nancyangeline@gmail.com ABSTRACT Aloe Vera has a great value in the society for studies demonstrate its analgesic, anti-inflammatory, wound healing, immune modulating and anti-tumor activities as well as antiviral, anti-bacterial and antifungal properties. Aloe Vera is most commonly used in making cosmetics and some medicines, but very few attempts have been made to process aloe vera into food products. Hence, the study was taken up to formulate food products like jams, marmalades, and squashes by adding aloe vera. Sensory evaluation of the products ranked strawberry jam, papaya jam and pineapple jam as the best three products based on their mean scores. Aloe vera strawberry jam received the highest mean score for its colour (4.8), flavor (4.6), and taste (4.7) on a five point hedonic scale. The nutrients namely energy (1200 kcal), iron (73.8 mg), fluorine (317.4 mg) and all the various vitamins and micro minerals have been greatly enhanced by the addition of aloe vera to the products. Microbial analysis of the products showed no growth of any kind of bacteria or fungi in the plates till the 60 th day. This shows that the aloe vera products are very safe for consumption and the shelf life of the product is excellent. Hence measure should be taken to create awareness about aloe vera among people to incorporate aloe vera into food products. Keywords: Aloe vera, sensory evaluation, hedonic scale, microbial analysis. INTRODUCTION Medicinal plants have been used to treat ailments and promote health, since before recorded history. Aloe vera is only now coming of age. Many are now including aloe vera in such products as baby wipes, washing powders and washing up liquids, tissues, safety razors and

2 even toilet paper (Barcroft and Myskja, 2003). Aloe Vera has a great value in the society. Aloe Vera is most commonly used in making cosmetics and some medicines. But very few attempts have been made to process aloe vera into food products. The most available product of the aloe vera available in India is Aloe Vera Juice. Hence, the study was taken up to make food products of aloe vera and make it available. The products are made into different forms for the people to choose from any category that is most acceptable for them. This study of formulating products will also help to check the nutritional quality and shelf life of the products made. Objectives of the study 1. To formulate at products namely jams, marmalades and squashes using Aloe Vera. 2. To conduct sensory evaluation of the products formulated and to assess their acceptability. 3. To evaluate the microbial quality (E.coli, yeast, moulds, salmonella) and shelf life of the products formulated. 4. To analyze the nutrients present in the best two acceptable products formulated. Materials and methods The present study was designed to do formulation, nutrient analysis and sensory evaluation of products with aloe vera. Nine products were formulated using aloe vera. The formulated products were then assessed for their nutritional properties, anti-microbial quality, shelf life and acceptability. The study is experimental in nature. Nine different products were formulated by incorporating 10g of aloe vera for every 100g of the product. The products formulated were: 1. Aloe Vera Orange Marmalade 2. Aloe Vera Grape Marmalade 3. Aloe Vera Watermelon & Orange Marmalade 4. Aloe Vera Banana Squash 5. Aloe Vera Watermelon Squash 6. Aloe Vera Papaya Squash 7. Aloe Vera Strawberry Jam 8. Aloe Vera Papaya Jam 9. Aloe Vera Pineapple Jam

3 All these formulated products were assessed to select the best three acceptable products among different age groups through sensory evaluation. The acceptability of nine products using Aloe Vera was evaluated by a panel of 30 judges using sensory evaluation. The panel members were briefed at the beginning of the study, and they were instructed on the method of scoring. Nine products were evaluated using a five- point hedonic rating scale. Descriptive qualities were attributed to each score as a guide for panel members. The nine products were evaluated for attributes like appearance, colour, flavour, taste and texture. A maximum score of 5 was given excellent and a minimum score of 1 was given poor quality. Details of the composition of the taste panel for sensory evaluation are presented in the Table 1. Table 1 Composition of the Sensory Evaluation Panel PANEL AGE GROUP NUMBER years 10 members Adults years 10 members years 10 members TOTAL 30 MEMBERS Nutrient analysis was done for the two best products which got the highest score. The shelf life of aloe vera products were determined by microbial analysis. The best six products were subjected to microbial analysis. The plating technique is simple, sensitive and widely used for viable count of bacteria and other microorganisms in sample foods, water and soil. (Wiley et al., 2008). The number of colonies was counted directly to obtain the actual number of microorganisms present. The total plate count was done on the 1 st day, 15 th day, 30 th day, 45 th day and 60 th day after formulation of the aloe vera products. Five agars: Tryptone soya agar, potato dextrose agar, mac conkey agar, staphylococcus agar and salmonella shiegella agar were used and brilliant green bile broth has been to analyse the microbial growth. The agars were prepared and poured into sterile petri-plates and allowed to set. Ten grams of the sample was prepared and weighed and was dissolved in a measured quantity of diluent solution. A drop was taken and spread onto the agar using a spreader under aseptic conditions. The petriplates were examined for microbial growth after 24 hours

4 RESULTS AND DISCUSSION I. Formulation of food products incorporating aloe vera Nine products using fruits were formulated with aloe vera. The varieties of products formulated are: Jams (strawberry jam, papaya jam, pineapple jam) Marmalades (orange marmalade, grape marmalade, watermelon and orange marmalade) Squashes (banana squash, watermelon squash, papaya squash) II. Sensory evaluation Table 2 Mean scores of attributes of aloe vera products as evaluated by panel members Attributes S.No Name of the Product Appearance Colour Taste Texture Flavour 1. Strawberry jam Pineapple jam Papaya jam Orange marmalade Grape marmalade Watermelon & orange Marmalade Papaya squash Watermelon squash Banana squash Appearance Aloe Vera Papaya Jam received the highest (4.8) mean score for appearance indicating that this aloe vera product was perceived as appealing to the panel members. Aloe Vera Strawberry Jam received the consequent high score (4.6). Colour - In this attribute, aloe vera strawberry jam received the highest (4.8) mean score for colour indicating that this aloe vera product was perceived as colourful product by the panel members. Aloe Vera Papaya Jam received the next high score (4.7) for its colour. Taste In this attribute also, Aloe Vera Strawberry Jam received the highest (4.7) mean score, indicating that the panel members found the aloe vera strawberry jam most acceptable. The other two jams (Pineapple jam and Papaya jam) of aloe vera received the next high score (4.5) for the products. Texture Aloe Vera Watermelon Strawberry Jam received the highest (4.4) mean score for texture from the panel members. Aloe Vera Papaya Jam received the next highest score (4.3) for its texture

5 Flavour In this attribute both aloe vera strawberry jam and aloe vera papaya jam received equal and highest (4.6) mean scores showing that these two aloe vera products were perceived best by the panel members. Aloe Vera Pineapple Jam received the subsequent high score (4.4) for its flavor. Overall acceptability Aloe vera strawberry jam received the highest mean score for its colour (4.8), flavor (4.6), and taste (4.7). III. Microbial analysis Table 3 Microbial analysis of Aloe Vera Products Test Colony Forming Units per gram Day 1 Day 15 Day 30 Day 45 Day 60 Total Plate Count Nil Nil Nil Nil Nil Coliforms Nil Nil Nil Nil Nil Staphylococcus Nil Nil Nil Nil Nil Salmonella Nil Nil Nil Nil Nil Yeast and moulds Nil Nil Nil Nil Nil The microbial analysis shows that there was no growth of any kind of bacteria or fungi in the plates of aloe vera strawberry jam, papaya jam, pineapple jam, watermelon and orange marmalade, orange marmalade, grape marmalade, banana squash and papaya squash till the 60 th day. This shows that the aloe vera products are very safe for consumption and the shelf life of the product is excellent. IV. Nutrient analysis Table 4 Nutrient Analysis of Strawberry Jam Quantity TOTAL Strawberry Sugar Aloe Vera (300g) (300g) (60g) Without With aloe aloe vera vera Energy (kcal) Protein (g) Fat (g) Carbohydrate (g) Minerals (mg) Calcium (mg) Iron (mg) Carotene Sodium (mg)

6 Vitamin A (IU) Vitamin C (mg) Vitamin E (mg) Vitamin B1 (mg) Vitamin B2 (mg) Vitamin B3 (mg) Vitamin B5 (mg) Vitamin B6 (mg) Vitamin B12 (mg) Folic Acid (mg) Chloride (meq) Chromium (mg) Copper (mg) Fluorine (mg) Magnesium (mg) Phosphorous (mg) Selenium (mg) Zinc (mg) Table 5 Nutrient Analysis of Papaya Jam TOTAL Papaya Sugar Aloe Vera Quantity (300g) (300g) (60g) Without With aloe aloe vera vera Energy (kcal) Protein (g) Fat (g) Carbohydrate (g) Minerals (mg) Calcium (mg) Iron (mg) Carotene Sodium (mg) Vitamin A (IU) Vitamin C (mg) Vitamin E (mg) Vitamin B1 (mg) Vitamin B2 (mg) Vitamin B3 (mg)

7 Vitamin B5 (mg) Vitamin B6 (mg) Vitamin B12 (mg) Folic Acid (mg) Chloride (meq) Chromium (mg) Copper (mg) Fluorine (mg) Magnesium (mg) Phosphorous (mg) Selenium (mg) Zinc (mg) From the nutrient analysis it is evident that only certain nutrients are present in fruits, but by adding aloe vera to the products the nutrients that are already present have been enhanced as well as the nutrients that are not available in the fruits but available in aloe vera has also been added. CONCLUSIONS The study on the formulation, nutrient analysis and sensory evaluation of products with aloe vera was done and fruits have been used in making of the nine products with aloe vera. These products were then subjected to sensory evaluation and all the products were accepted by the panel members which reveal that aloe vera can be incorporated in various food products. Sensory evaluation was done on a five-point hedonic scale - the taste, colour, flavour, appearance, and texture of the products have been assessed. Through the microbial analysis of the products it was found that the products are safe till the 60 th day which shows that aloe vera increases shelf life and are also safe to consume. Nutrient analysis of the best two products revealed that the nutrient contents of the foods formulated had been enhanced and also a lot of nutrients present in aloe vera have been added to the products by the addition of aloe vera. Hence measure should be taken to create awareness about aloe vera among people as it can be widely and easily grown in houses. REFERENCES 1. Barcroft, A., and Myskja, A (2003). Aloe Vera: Nature s Silent Healer, 1 st ed., TJ International Limited, Cornwall, United Kingdom

8 2. Wiley, J. M., Sherwood, L. M., Woolverton, C. J. (2008). Prescot, Harley and Kleins Microbiology, 7 th ed., McGraw Hill, Boston