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Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties

机译:芦荟果冻的发展糖尿病患者及其物理化学性能分析

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An attempt has been made in the present study to develop aloe vera jelly with honey in a view using it as an anti- diabetic agent for its therapeutic properties. Different aloe vera jellies were prepared with different sweetening agents including honey, sugar and aspartame to make a comparison on the basis of nutrient content, bioactive compounds, organoleptic quality, syneresis and microbial stability. Prepared jellies were analyzed for physico-chemical properties, bio-active compound (total phenolic content, vitamin C, and antioxidant) and organoleptic properties. Among the three jellies aloe vera jelly with honey exerts better organoleptic properties, higher consumer acceptance, higher textural profile, highest amount of bio-active compounds (total phenolic content, vitamin C and antioxidant) and lowest syneresis. Thus formulation of aloe vera jelly with incorporation of honey increases the sensory attributes, textural profile and decrease syneresis followed by longer shelf life. Therefore, aloe vera jelly with honey could be recommended for large scale production of aloe vera jelly which can be promoted as an anti-diabetic agent due to hypoglycemic properties of aloe vera and honey.
机译:在本研究中已经尝试在使用它作为其治疗性质的抗糖尿病剂的视野中与蜂蜜一起开发芦荟果冻。用不同的甜味剂,用不同的甜味剂,包括蜂蜜,糖和阿斯巴甜,以基于营养含量,生物活性化合物,感官质量,共同作用和微生物稳定性进行比较。分析了制备的果冻,分析了物理化学性质,生物活性化合物(总酚类含量,维生素C和抗氧化剂)和感官特性。三种果冻芦荟果冻用蜂蜜施用更好的感官特性,更高的消费者验收,更高的纹理概况,最高量的生物活性化合物(总酚类含量,维生素C和抗氧化剂)和最低的营养性。因此,芦荟果冻的配制掺入蜂蜜增加了感官属性,纹理概况和减少效率,然后更长的保质期。因此,可以推荐芦荟果冻用蜂蜜进行芦荟果冻的大规模生产,这可以通过芦荟和蜂蜜的降血糖特性促进作为抗糖尿病药剂。

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