Effect of Heating of the Gel at Different Temperatures on Quality Components of Aloe (Aloe barbadensis Miller.)

The experiment consisted of three accessions of aloe viz., yellow flowering accession-1, yellow flowering accession-2 and orange flowering accession-3 and three temperatures viz., 50⁰ C, 75⁰ C and 100⁰ C temperatures. The quality components like total soluble solids, moisture, reducing sugars and total sugars of aloe gel was studied in three accessions heated at different temperatures. At all storage intervals (day 1, 10th day, 20th day and 30th day) highest gel TSS was recorded with yellow flowering accession-1 heated at 75⁰ C, but the highest gel moisture, reducing sugars and total sugars was recorded with yellow flowering accession-1 heated at 50⁰ C. Irrespective of the temperatures highest TSS, moisture, reducing sugars and total sugars was recorded with yellow flowering accession- 1 while the lowest was recorded with orange flowering accession-3.