Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Aloe vera Incorporation on Chemical and Microbial Characteristics of Fresh Peda


Affiliations
1 Department of Dairy Technology, College of Dairy Science and Food Technology, CGKV, Raipur (C.G.), India
2 Southern Regional Station, ICAR-National Dairy Research Institute, Adugodi, Bengaluru (Karnataka), India
     

   Subscribe/Renew Journal


The present investigation was intended to study the effect of incorporation of Aloe vera juice on chemical and microbial characteristics of Peda. The Peda was prepared from standardised buffalo milk and experiment was laid out in Completely Randomized Design with five treatments: 0 per cent control sample (T0), 5 per cent (T1), 10 per cent (T2), 15 per cent (T3) and 20 per cent (T4) incorporation of Aloe vera juice to Peda, by weight of Khoa after patting stage. The fresh Peda samples were analysed for chemical (moisture, fat, protein, ash and acidity) and microbial (total plate, yeast and moulds and coliform counts) qualities. The control had lowest moisture (15.42%), ash (2.66%) and acidity (0.55% of LA) as compared to experimental samples, while T4 had the highest moisture (16.98%), ash (2.89%) and acidity (0.60% LA). However, carbohydrate content decreased and there was no significant difference in fat, protein and ash with incorporation of Aloe vera juice as compared to control. Though the moisture, acidity and total carbohydrate were influenced by the level of Aloe vera juice incorporation, it remained within the FSSAI standards. The total plate count and yeast and mould count of T0 sample was significantly higher than the other samples.

Keywords

Peda, Khoa, Aloe vera, Chemical, Microbial Qualities.
Subscription Login to verify subscription
User
Notifications
Font Size


  • A.O.A.C. (1975). Official methods of analysis of the association of official analytical chemists. Pub.Association of Official Analytical Chemists, Washington, U.S.A.

  • Boghani, A.H., Raheem, A. and Hashmi, S.I. (2012). Development and storage studies of blended papaya-Aloe vera ready to serve (RTS) Beverage. J. Food Process. Technol., 3(10):1-4.

  • Chalmers, C.H. (1955). Bacteria in relation to milk supply. Edward Arnold, Publisher Ltd. London 4th Ed.

  • Frewer, L., Scholderer, J. and Lambert, N. (2003). Consumer acceptance of functional foods: issues for the future, British Food J., 105 (10) : 714-731.

  • 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. Internat. J. Food Agric. Vet. Sci., 4 (2): 64-68.

  • Ghule, B. K., Desale, R. J. and Awaz, B. H. (2013). Studies on preparation of bottle gourd Peda: A Review. Asian J. Dairy & Food Res., 32(4) : 328-331.

  • Habeeb, F., Shakir, E., Bradbury, F., Cameron, P., Taravati, M.R., Drummond, A.J., Gray, A.I. and Ferro, V.A. (2007). Screening methods used to determine the anti-microbial properties of Aloe vera inner gel.Methods, 42(4): 315-320.

  • ISI: 2785 (1964). Specification for ice-cream (Indian Standard Institution, Manak Bhavan, NEW DELHI, INDIA.

  • ISI (1969). IS: 5402, Indian standard method for plate count of bacteria in food stuffs. Manak Bhavan, NEW DELHI, INDIA.

  • ISI (1969). IS: 5403, Indian standard method for yeast and mould count in food stuffs, Manak Bhavan, NEW DELHI, INDIA.

  • ISI: 1224 (Part II) (1977).Determination of fat by gerbers method (Part II) Indian Standard Institution (Manak Bhavan, NEW DELHI, INDIA.

  • IS, 18 Part (XI) (1981).Hand book of food analysis. Analysis of Dairy products. Bureau of Indian Standards, NEW DELHI, INDIA.

  • Jha, A., Kumar, A., Jain, P., Om, H., Singh, R. and Bunkar, D.S. (2012). Physical-chemical and sensory changes during storage of Lal Peda. J. Food Sci.Technol., 63(5): 17-19.

  • Manoharan, A.D., Ramasamy, C., Kumar, Naresh, Dhanalashmi, B. and Balakrishnan,V. (2012). Organoleptic evaluation of herbal ice creams prepared with different inclusion levels of Aloe vera pulp. Indian J. Med. & Healthcare, 1(2): 25-28.

  • Manhoran, A.D. and Ramaswamy, C. (2013). Physico-chemical, microbial and sensory analysis of Aloe vera (pulp) ice cream with natural colour in different artificial sweeteners, Indian J. Fund & Appl. Life Sci., 3 (2) : 114-121.

  • Meneffee, S.G. and Overman, O.R. (1940). A semi-micro kjeldhal method for determination of total nitrogen in milk. J. Dairy Sci., 23(A) 143-147.

  • Ramachandra, C.T. and Srinivasa, R.P. (2008) Processing of Aloe vera Leaf Gel: A Review.Am. J. Agril. & Biol.Sci., 3 (2): 502-510

  • Sasikumar, R. (2013). Effect of processing on physio-chemical and sensory parameters of low calorie therapeutic RTS beverage blend of Aloe vera and Aonla fruit using artificial sweeteners. As. J. Food Ag-Indian, 6(6): 337-346.

  • Shafie, A.F. and Rennie, D. (2012). Consumer perceptions towards organic food. Procedia - Social & Behavior. Sci., 49: 360 - 367.

  • Singh,T.P., Kumari, S. and Sethi, S. (2012). Development of Lassi containing Aloe vera juice and its quality characteristics. J. Dairy. Foods & HS, 31(1): 1-4.


Abstract Views: 317

PDF Views: 0




  • Effect of Aloe vera Incorporation on Chemical and Microbial Characteristics of Fresh Peda

Abstract Views: 317  |  PDF Views: 0

Authors

Keerthi Srikanth
Department of Dairy Technology, College of Dairy Science and Food Technology, CGKV, Raipur (C.G.), India
S. Kartikeyan
Department of Dairy Technology, College of Dairy Science and Food Technology, CGKV, Raipur (C.G.), India
Adarsh M. Kalla
Southern Regional Station, ICAR-National Dairy Research Institute, Adugodi, Bengaluru (Karnataka), India

Abstract


The present investigation was intended to study the effect of incorporation of Aloe vera juice on chemical and microbial characteristics of Peda. The Peda was prepared from standardised buffalo milk and experiment was laid out in Completely Randomized Design with five treatments: 0 per cent control sample (T0), 5 per cent (T1), 10 per cent (T2), 15 per cent (T3) and 20 per cent (T4) incorporation of Aloe vera juice to Peda, by weight of Khoa after patting stage. The fresh Peda samples were analysed for chemical (moisture, fat, protein, ash and acidity) and microbial (total plate, yeast and moulds and coliform counts) qualities. The control had lowest moisture (15.42%), ash (2.66%) and acidity (0.55% of LA) as compared to experimental samples, while T4 had the highest moisture (16.98%), ash (2.89%) and acidity (0.60% LA). However, carbohydrate content decreased and there was no significant difference in fat, protein and ash with incorporation of Aloe vera juice as compared to control. Though the moisture, acidity and total carbohydrate were influenced by the level of Aloe vera juice incorporation, it remained within the FSSAI standards. The total plate count and yeast and mould count of T0 sample was significantly higher than the other samples.

Keywords


Peda, Khoa, Aloe vera, Chemical, Microbial Qualities.

References