Development of a high protein low sugar aloe Shrikhand

Abstract

This study was undertaken to develop low sugar, high protein aloe vera Shrikhand. Shrikhand is a traditional Indian sweet popular in western Indian states of Maharashtra & Gujarat. Sweet is a special component of Indian food. High intake of sweet can lead to various health problems. Thus, people are now more conscious about eating sweets. Diabetic and obese people are restricted to have sweets. Thus, it is the concept of making sweet available to generic population in a healthy form. The developed Aloe Shrikhand is rich in protein. It contains 50% less sugar than the product available in market. It also contains Aloe vera pulp that has added nutritional benefits. It was formulated and analysed for its physical, biochemical and sensory properties. The nutritional properties were determined on the basis of physiochemical characterization such as moisture content (49.8%), ash content (0.76%), total fats 7.72g /100g, Carbohydrates 20g/100g, protein (20g/100g) along with microbial testing. Organoleptic analysis based on the attributes of colour, favour, texture, taste, and odour showed that the product was liked very much (Hedonic rating 8) by the panelist. A suitable packaging of the product was selected taking into considerations the properties of the product and shelf life study was carried out and observed that the product has shelf life of 15 days from the date of manufacture. Thus, it can be a healthier alternative for the sweet Shrikhand available in the market and can be included in diet.