Studies on development and organoleptic evaluation of lime and Aloe vera Spread

Abstract

The study was conducted to develop different formulations of lime and Aloe vera spread. Spreads were prepared using lime rind extract pulp, lime pulp with different levels of Aloe vera gel. Lime spreads were formulated by mixing Lime pulp and lime peel pulp (60g+40g= 100 gm) with fresh Aloe vera juice with various proportions such as (100:20), (100:40) and (100:60) were used as T1, T2, T3 respectively and evaluated with reference to lime spread alone (control). Control and T2 were found to be most preferred variant with respect to sensory quality such as color, flavor, taste, and overall acceptability. Finally it can be concluded that Aloe vera juice upto (40%) in preparation of lime spread with good sensory attributes and nutritional value can be prepared.