Year: 2024
Type: article
Abstract: The present investigation was aimed to prepare Aloe vera based vermicelli using seventeen treatment formulations comprised with different proportions of Aloe vera juice (18%, 20%, 22% and 24%), isabgol husk (0%, 0.5%, 1.0% and 1.5%) and wheat flour (100% -% Aloe vera juice and% isabgol husk) along with standard formulation (18% water and 82% wheat flour). Vermicelli of different formulations were prepared using Dolly extruder by kneading the entire ingredient in feeding section of extruder followed by cold extrusion. Extruded vermicelli were dried in dryer at 50°C temperature for 10 min to remove moisture up to 8% followed by cooling at room temperature, packing in PP bags and storage at room temperature for six months for periodical analysis. The results of the present investigation indicate that the vermicelli prepared using formulation of 24% Aloe vera juice, 1% isabgol husk and 75% wheat flour (F13) was superior based on higher sensory score and better stability of nutritional as well as sensory quality during six months storage.
Authors: Dev Raj, JM Vaghashiya
Institution: Navsari Agricultural University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4402608496