Development of Aloe vera (L.) jam using different sweeteners and determination of its quality parameter, bioactive compounds, and effect on blood glucose level.

Abstract

Aloe vera (L.) is a top ranked medicinal plant in Bangladesh. Since ancient times, people all over the world have taken advantage of the many health benefits offered by aloe vera. In recent years have seen an increase in the manufacturing of Aloe verabased beverage and dietary supplement products, marking a new phase in the plant's evolution from a medicinal to a food-related ingredient. Aloe vera leaf with its high nutritional properties along with lowering blood glucose level has been found in many experiments. Thus the study was conduct to determine the nutrients, bioactive compounds, antioxidant activities and effect on lowering Glycemic index (GI) of jam made from aloe vera, and comparing the difference among these properties when using different types of sweeteners. Three different aloe verajam such as Sample A, Sample B and Sample C were prepared using three different sweeteners sugar, honey and jaggery respectively. In case of nutrients, Total flavonoid capacity (TFC) and Carbohydrate (CHO) is found higher in sample A and sample C (0.18-0.13%) respectively. Total polyphenol capacity (TPC) is found higher in sample B and sample C (0.96-0.88%); and Total fat is found higher in sample B (1.80%).The present study also reveals that the lowest moisture and ash percentage was in sample C and sample A. All three aloe vera jam samples (Samples A, B, and C) were well-received by panelist, despite noticeable differences in color, smell, test, texture, overall acceptability, and general acceptance. There were no statistically significant differences found between the two groups with regards to taste, texture, sweetness, or visual appeal (P>0.05). The color and overall acceptance of sample C received a low score of 3.2 and 2.5% respectively (p<0.05). Aloe vera jam made with different type of sweeteners was found effective on lowering GI of jam and the effectiveness vary on the type of sweetener in used in jam production. Sample B showed lowest GI (67.74%)