Physicochemical testing of developed functional jelly by using turmeric, basil leaf and aloe vera

Abstract

In the study, functional jelly was formulate according to the need of the consumer and have many beneficial properties. It is seen in real time this value added jelly will have a positive effect on peoples health. Because jelly was prepared by various natural ayurvedic ingredient i.e aloe vera, basil powder, turmeric and eucalyptus oil those contain high nutritional, functional and medicinal properties. According to the USDA jelly contain nutrients are calories, fat, carbohydrates, protein, vitamin, mineral, and fibers etc. This jelly has been adapted to today’s times and it can be eaten by all group of people from kids to old age. Before making the final jelly, three samples were prepared which were respectively T1, T2, T3. According to the analysis of physiochemical properties of aloe vera jelly and identify the protein content is (0.03gm), fat (0gm) total soluble solid (16.04%) total solid (14.46%) ash content (0.33%), moisture content (73.25%), PH (3.5). In the coming times, apart from aloe vera jelly it can be seen in the forms of candy, marmalades etc that mostly like kids. And it will meet the health and body needs of  the people on the basis of their own merits.