Effect of Aloe vera juice incorporation on textural and sensory characteristics of fresh peda

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1 Asian J. Dairy & Food Res, 36(2) 2017 : Print ISSN: / Online ISSN: AGRICULTURAL RESEARCH COMMUNICATION CENTRE Effect of Aloe vera juice incorporation on textural and sensory characteristics of fresh peda Keerthi Srikanth*, S. Kartikeyan and S. Sharath Kumar Department of Dairy Technology, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India. Received: Accepted: DOI: /ajdfr.v36i ABSTRACT The present investigation has been aimed to study the effect of incorporation of Aloe vera juice on textural and sensory characteristics of fresh Peda. Control peda from standardised buffalo milk (T o ) and four lots of experimental peda samples were manufactured by incorporating Aloe vera juice at 5 (T 1 ), 10 (T 2 ), 15 ( ) and 20 ( ) per cent by weight of khoa at patting stage. The fresh peda samples were analysed for sensory (colour and appearance, body and texture, flavour, sweetness and overall acceptability) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness) qualities. The control had lowest hardness ( g) and chewiness (51.87g.mm). The incorporation of aloe vera juice on peda samples with respect to springiness, cohesiveness and gumminess was does not shown statistical difference as compared to control. Though the level of Aloe vera juice incorporation was influenced on hardness, chewiness and all sensory characteristics of fresh peda samples. However Aloe vera juice incorporation level increased, sensory scores decreased as compared to control. Key words: Aloe vera, Khoa, Peda, Sensory analysis and Textural analysis. INTRODUCTION India is the largest producer of milk in the world and amounting to 16% of world s total milk production ( Milk production is estimated at million tonnes in 2016 ( information/stats/milkprodindia). India is also the largest Dairy products consumer in the world. India s traditional dairy product (TDP) sector poised for rapid expansion with modern process technologies. The consumption of TDP is likely to grow at an annual growth rate of more than 20 per cent (Gavhane et al., 2014). For khoa and khoa based sweets buffalo milk is usually preferred than cow milk, since former gives greater yield and has a more desirable flavour, body and texture (Kamle et al., 2015). Khoa contains higher milk solids approximately four fold concentration hence nutritive value of khoa is very high is used peda, burfi, gulabjamun etc (Shinde et al., 2015). Peda is a indigenous khoa heat desicated milk sweet prepared by heating mixer of khoa and sugar with addition of natural and artificial colour and flavour until the characteristics texture and flavour devolops (Kavita et al., 2015). The quantity of peda produced in India exceeds any other indigenous milk based sweet and it has also special importance in various celebrations (wedding, inaugural functions etc.) throughout the year (Ghule et al., 2013) and also offered of religous places as Prasad and as an item of menu at many ceremonial functions in Indian society (Prasad et al., 2012). *Corresponding author s keerthisrikanth017@gmail.com. Increasing awareness among consumers to ensure good health coupled with changing lifestyle has led to the concept of functional foods. The development of functional food is thus unique to contribute opportunities for the improvement of the quality of food, consumer health and well-being. Nowadays, more and more people are adopting herbal way of life for their health benefits. Aloe vera is one of the oldest known medicinal plants gifted by nature; and is often called miracle plant. The most widely used variety of Aloe vera is Barbadensis millar. It is perennial, succulent plant with stiff fleshy leaves (Ayyavoo and Ramasamy, 2013). Aloe vera gel is a clear thin gelatinous material that comes from inside the Aloe vera leaves. Aloe Vera juice improves blood circulation due to its ability to detoxify and its leaves have vital ingredients such as vitamins, minerals, amino acids, polysaccharides, enzymes, plant steroids, saponins, lignin, anthraquinones, salicylic acid, which are necessary for the human body. Aloe vera also works as anti-septic, anti-bacterial, anti-viral, antidiabatic, anti-carcinogenic, anti-inflammatory and also natural healer (Manoharan et al., 2012). Aloe vera has been used as a functional and therapeutic ingredient in many food and dairy product manaufacture (Ramachandra and Srinivasa Rao, 2008). Looking to the functional, therapeutic and its bland flavour in nature, Aloe vera is more suitable for incorporation in various food formulations. So far no study with respect to

2 128 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH incorporation of Aloe vera juice in the manufacture of peda has been reported. Therefore, the present investigation is aimed to develop good quality peda by incorporating Aloe vera juice and to evaluate the textural and sensory characteristics of developed peda. MATERIALS AND METHODS The work was carried out in the Department of Dairy Technology of College of Dairy Science & Food Technology, C.G.K.V., Raipur (C.G.). Fresh Buffalo milk was procured from Naseeb Dairy, Raipur (C.G) and it was standardized to 6.0% fat and 9.0% SNF before product manufacture. Good quality commercial grade cane sugar was purchased from the local market of Raipur and used as sweetening agent. Fully matured Aloe vera leaves were procured from Department of Medicinal and Aromatic plants, Indira Gandhi Krishi Viswavidyalaya, Raipur (C.G), juice/gel was extracted and used in the study and High density polyethylene (HDPE) packaging material was procured from local market and used for packaging of peda. Preparation of Aloe vera juice: Aloe vera juice was extracted as per the procedure outlined by (Ramachandra and Srinivasa Rao, 2008). Fresh Aloe vera leaves were washed for 3-4 times and lower 1 inch of the leaf base, the tapering point (2-4 inches) of the leaf top and the short spines located along the margins were removed. They were cut into small pieces and pulp removed from the cuticle and blended so as to get homogenous Aloe vera juice. Preparation of khoa and peda: Khoa and peda were prepared as per the methodology given by Gavhane et al., (2014) with slight modification; where in Aloe vera juice was incorporated at different levels (0%, 5%, 10%, 15% and 20%) after khoa pat formation stage. For peda manufacture, sugar incorporated at constant 30% by weight of khoa basis. Based on the sensory evaluation of peda, the level of Aloe vera incorporation was restricted to a maximum of 20% for final study. The treatment details are given below. - Buffalo milk peda (control) T 1 - khoa + Aloe vera 5 % on khoa weight basis. T 2 - khoa + Aloe vera 10 % on khoa weight basis. - khoa + Aloe vera 15 % on khoa weight basis. - khoa + Aloe vera 20% on khoa weight basis. Analysis: Texture profile analysis (TPA) on peda samples was performed in Texture Analyzer (TA.XT Plus), using the procedure (Jha et al., 2013). The Sensory evaluation of control and experimental peda were carried out by a panel of five judges selected from the faculty of college of Dairy Science and Food Technology by using 9 point Hedonic scale developed by Gupta, (1976). The panellists have not been trained for the present study but they are dairy professionals having adequate knowledge about the sensory evaluation methods and the product attributes. The experiment was replicated 4 times and the data were subjected to statistical analysis using Randomized Block Design with 5 treatments (1 control + 4 mixed ratios). Preparation of Aloe vera juice incorporated peda Buffalo Milk Preheating [38-40ÚC] Standardization [6% Fat and 9% SNF] Boiling of milk in karahi (stirring and scrapping) Khoa leaving sides of pan Pat formation stage (stop heating) Khoa Addition of sugar Addition of sugar (30% by (30% by weight of khoa) weight of khoa) +Aloe vera juice/gel (5%, 10%, 15% and 20%) (4 separate lots) Desiccation Desiccation Cooling (30ÚC) Cooling (30ÚC) Control peda ( ) Experimental peda (T 1, T 2, ) Packaging (HDPE) Packaging (HDPE) Storage Textural and sensory analysis RESULTS AND DISCUSSION The present investigation attempted to develop peda with 4 levels of Aloe vera juice incorporation resulting in five treatments including control (, T 2, ). The experiment was replicated 4 times. The control and Aloe vera incorporated peda samples were packed in HDPE

3 (Thickness is 98.5µm) and samples were subjected to textural and sensory analysis. Table 1: Average chemical composition of buffalo milk Constituents Per cent* Fat 6.2 SNF 9.45 Protein 3.75 Lactose(by weight difference) 5.0 Ash 0.7 Titratable Acidity (% LA) 0.15 Total Solids *Average of four replications Chemical composition of buffalo milk: The average chemical composition of buffalo milk is given in the Table.1. The buffalo milk was standardized to 6.0% fat and 9.0% SNF for preparing product. Chemical composition of Aloe vera juice:the average chemical composition of Aloe vera juice is presented in the Table.2 Table.2: Average chemical composition of Aloe vera juice Constituent Per cent* Moisture 98.5 Total solids 1.5 Acidity (%) 0.35 ph ( Not in per cent) 4.30 *Average of four replications Effect of Aloe vera juice incorporation on the textural quality of fresh peda: The texture parameters hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values displayed in Table 3. The control had the lowest ( g) and had the highest ( g) in their hardness. However all experimental samples were at par with each other. It might be due to longer desiccation time presence of Aloe vera juice. There was a negative correlation between moisture content and hardness. In this study though experimental samples had higher moisture content, there hardness were higher as compared with control. This might be due to more acidity (Due to presence of Aloe vera juice Table 2), leading to little grains formation in experimental samples. This grain could have resisted the texture probe during compression test. The sample could Table 3: Effect of Aloe Vera juice incorporation on the textural quality of fresh peda. Volume 36 Issue 2 (June 2017) 129 also be corroborated with lower body and texture scores in these samples. Rajoria et al., (1990) reported high acid/sour milk yielded with grainy/coarse khoa leading to higher hardness in the finished product. The adhesiveness values are present in Table 3. The had highest (-46.23g.s) and control had lowest ( g.s) adhesiveness. The samples were at par with each other and also was at par with. The higher adhesiveness in experimental samples was might be due to more moisture and also stickiness associated with Aloe vera juice, which affected the adhesiveness of peda samples. It is observed (Table 3) that springiness, cohesiveness and gumminess were not affected by the incorporation of Aloe vera juice as evident by non-significant difference existed among fresh peda samples. The control had the lowest (51.87g) had the highest (67.45g) chewiness scores shown in Table 3. The chewiness increased with increasing Aloe vera juice incorporation in peda samples. The samples were at par with each other, T 2 at par with and also at par with. All the samples differed significantly in their mean chewiness value. It could be due to variation in the values of hardness, cohesiveness and springiness among samples. Chewiness value of peda positively correlated with hardness and springiness value. Rajoria et al., (1990) reported chewiness of khoa increased developed acidity in milk. Effect of Aloe vera juice incorporation on the sensory quality of fresh peda: The effect of Aloe vera juice incorporation on colour and appearance score is presented in Table 4. It is evident that Aloe vera juice incorporation had definite effect on colour and appearance scores. The mean colour and appearance scores differed (P<0.01) significantly. The sample had significantly lowest score 6.75, whereas T 1 had the highest score 8.50 shown in Table 4.6. However sample T 2 was on par with. Gavhane et al., (2014) prepared ginger powder incorporated peda and reported that control had highest colour and appearance score compared to rest of samples. The difference in the colour and appearance score might be due to the presence of Aloe vera juice which had slight greenish tinge as the level of Treatments Hardness Adhesiveness(g.s) Springiness(mm) Cohesiveness Gumminess(g) Chewiness(g.mm) (firmness)(g) T T F-Values * ** 0.143NS 1.133NS 2.937NS ** SE(m) CD CD is at 5% level, * Significant and ** Highly Significant.

4 130 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH Table 4: Effect of Aloe vera juice incorporation on the sensory quality of fresh peda Treatments Colour and appearance Body and texture Flavour Sweetness Overall acceptability T T F-Values ** ** ** ** ** SE(m) CD CD is at 5% level and ** Highly Significant. Aloe vera juice incorporation increased, the desiccation time was little prolonged to achieve desired moisture content and associated heat induced colour changes in the finished product. The effect of Aloe vera juice incorporation on body and texture score is shown in Table 4. It is evident that the control peda had the highest body and texture score of 8.50 had the lowest score of The Aloe vera juice incorporation up to 10% did not show any significant difference and it was on par with control. The lower body and texture score in samples could be due to higher graininess in body and texture (due to higher acidity shows in experimental samples with increased aloe vera juice concentrations) in these samples. There was a little graininess in T 1 and the product was adjudged better than. Further, the desiccation time was little prolonged due to presence of Aloe vera juice to achieve desired moisture content, which might have brought more denaturation of protein and other changes that lead to more firmness in the body and texture. Ghule et al., (2013) made bottle gourd peda and concluded that body and texture score decreased from 8.62 in control to 6.75 in 15% bottle guard peda due to increased incorporation of bottle gourd pulp. The effect of Aloe vera juice incorporation on flavour score is displayed in Table 4 The highest flavour score recorded in T 2 (8.37) and the lowest flavour score in (7.84). The flavour scores of sample T 1 was on par with and. It is evident from the Table 4.6 that as the level of Aloe vera juice incorporation increased the flavour scores decreased. It might be due to more desiccation time to achieve desired moisture in experimental samples. Gavhane et al., (2014) prepared ginger powder incorporated peda and reported that the flavour scores decreased from control (8.50) to T 1 (8.00), T 2 (7.62), (7.20). From that Table 4, it can be seen that the sample secured the lowest sweetness score of 8.22 and secured the highest sweetness score was However sample T 2 was at par with. Sweetness decreased with increase in Aloe vera juice concentrations. This might be due to hydrolysis of sugars by acids. Ghule et al., (2013) made bottle gourd peda and reported that sweetness decreased with the increased proportion of bottle gourd pulp blend. The overall acceptability scores is displayed in Table 4. The table revealed that the Aloe vera juice incorporation had significant effect on the overall acceptability scores. The control had the highest overall acceptability score of 8.44, while the sample had the lower overall acceptability score. However sample T 2 was on par with. The difference in the overall acceptability score might be due to wide variation in colour and appearance, body and texture, sweetness and flavour and level of incorporation of Aloe vera juice. Manoharan et al., (2012) made herbal ice creams with different levels of Aloe vera pulp and reported that inclusion of Aloe vera pulp in ice cream reduced the sensory characters. Ghule et al., (2013) prepared bottle gourd peda and reported that the overall acceptability decreased with increase blending of bottle guard. Gavhane et al., (2014) made ginger powder incorporated peda and concluded that overall acceptability of control peda was superior over rest of the experimental samples. CONCLUSION The level of aloe vera juice incorporation increased, hardness values are increased negatively due to grain formation in experimental samples. The higher adhesiveness in experimental samples was might be due to more moisture and also stickiness associated with Aloe vera juice. Textural parameter of springiness, cohesiveness and gumminess shown does not affected by Aloe vera juice incorporation. The control had highest overall acceptability score than experimental samples. Fresh peda with 10% Aloe vera juice incorporation gave better sensory scores after control because increase the Aloe vera juice incorporation decrease the sensory scores, it might be due to Aloe vera juice has stickiness, slight greenish tinge and little higher acidity compared to milk. The peda produced with the incorporation of Aloe vera juice would benefit the consumer to reduce the cardiovascular diseases. ACKNOWLEDGEMENTS It is my profound privilege to acknowledge gratitude and indebtedness to major advisor Dr. S. Kartikeyan, Professor, Department of Dairy Technology for valuable guidance and my advisory committee members, Dr. B. K. Goel, Professor, Department of Dairy Technology, Dr.

5 A. K. Agrawal, Professor, Department of Dairy Engineering, Dr. S. D. Pophaly, Asst, Professor, Department of Dairy Microbiology further constructive suggestions. I also acknowledge Prof. Dr. U.K. Mishra, Hon ble Vice chancellor, CGKV, Dr. Sudhir Uprit, Dean, College of Dairy Volume 36 Issue 2 (June 2017) 131 Science and Food Technology, CGKV, Raipur (C.G) for providing all the facilities during entire research work. I greatly acknowledge that Department of Medicinal and Aromatic plants, IGKV, Raipur (C.G) for providing fresh Aloe vera leaves for my research work. REFERENCES Gavhane M.S, Kamble N.S, Desale. R.J, Ghule B.K and Mule P.R (2014). Studies on preparation of peda with ginger powder. Int J Food Agri Vet Sci. 4 (2): Ghule B. K, Desale R. J and Hassan Bin Awaz (2013). Studies on preparation of Bottle gourd peda: A Review. Asian J Dairy and Food Res. 32(4): Gupta, SA(1976). Sensory evaluation of food industry. Indian Dairy Man. 28(8): Jha A, Kumar A, Jain P, Goutam A.K and Rahane, P (2013). Effect of modiefed atmosphere packaging on the shelf lfe of lal peda. J Food Sci Technol. 52(2): Kamle, D.K., Patange, D.D., Choudhari and V.A. Kare (2015). Properties followed by halwais to manufacture fig burfi in Maharashtra, India. Asian J. Dairy & Food Res. 34(1):1-7. Kavita Banjare, Manikant Kumar and B.K. Goel (2015). Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet peda. Asian J Dairy & Food Res.34(2): Manoharan AD, Ramasamy C, Naresh Kumar, Dhanalashmi B and Balakrishnan V (2012). Organoleptic evaluation of herbal ice creams prepared with different inclusion levels of Aloe vera pulp. Indian J Med and Healthcare. 1 (2): Manoharan Ayyavo P and Ramasamy D (2013). Physico-Chemical, Microbial and Sensory analysis of Aloe vera (pulp) Ice cream with natural colour in different artificial sweeteners. Indian J Fund and Appl Life Sci. 3 (2): Prasad Rasane, Arvind and Alok Jha (2012). Textural and sensory characteristics of market samples of peda manufactured in Varanasi city of India. J Dairying, Foods & H.S. 31(4): Rajorhia GS (1990). Effect of quality of milk on chemical, sensory and rheological properties of khoa. Indian J Dairy Sci. 43: 220 Ramachandra CT and Srinivasa Rao P (2008). Processing of Aloe Vera Leaf Gel: A Review. American J Agril & Biol Sci. 3 (2): Shinde, A.T, Lingayat, N.T, Jadhav, B.A, and Karake, R.L (2015). Effect of wheat bran on chemical composition and textural profile of peda. Asian J Dairy & Food Res. 34(3):