NUTRACEUTICAL CONTRIBUTION OF ALOE-VERA GEL FOR MAKING OF MILK CAKE DURING FESTIVE SEASONS IN INDIA

• DOI: 10.51470/plantarchives.2023.v23.no2.062
• Publication Date: 2023-12-03T13:25:26Z
• Authors: Monika Saini; Shriya Garg; Raj Kapoor; Rishabh Chitranshi; Rajiv Dutta
• Keywords: Aloe Vera; Nutraceutical

This research was carried out to develop a homemade, nutrient-rich milk cake for the Indian festive season.This has been prepared with condensed milk, aloe vera gel, and honey as sweetener.Each component utilized undergone thorough analysis determine its nutritional worth.Energy (72.96 kcal), total protein (1.12 g), carbohydrate (17.24 fat (0.11 sugar (0.83 vitamin C (4.49), calcium (27 mg), potassium (46 iron (2.15 salt (2.89 mg) All of these included in an gel's content.While flavonoid concentration (3.90/100 g) fibre content illustrate antioxidant potential gel.The same kind study done on honey, taking into various factors like moisture percentage (17.2),reducing (71.80), specific gravity at 27 °C (1.37), (76.56) per 100 g.FTIR gel also during this work it observed throughout duration assessment that final product, which made using just natural food ingredients no chemicals, can prove be highly beneficial popular appetite suppressant among individuals all ages.This is owing fact energized offers variety health advantages.