Aloe vera based cookies as a functional food

Authors

  • S Masood Food and Biotechnology Research Center, PCSIR, 54600, Lahore, Pakistan
  • Alim un Nisa Food and Biotechnology Research Center, PCSIR, 54600, Lahore, Pakistan
  • F Arif Department of Biological Sciences, Forman Christian College, Lahore, Pakistan
  • M Ashraf Food and Biotechnology Research Center, PCSIR, 54600, Lahore, Pakistan
  • S Ashraf Department of Life Sciences, University of Central Punjab, Lahore, Pakistan
  • Hamood ur Rehman Food and Biotechnology Research Center, PCSIR, 54600, Lahore, Pakistan
  • S Hina Food and Biotechnology Research Center, PCSIR, 54600, Lahore, Pakistan
  • I Ahmad Food and Biotechnology Research Center, PCSIR, 54600, Lahore, Pakistan

DOI:

https://doi.org/10.3329/bjsir.v56i4.57201

Keywords:

Aloe vera; Antioxidants; Mineral contents; Quality attributes; Functional food

Abstract

Cookies are one of the most widely consumed food products that are high in demand worldwide. Based on this fact, an attempt was made to develop the cookies by adding aloe vera gel due to its functional properties. The study was focused on the quality characterization of aloe vera-based cookies in terms of nutritional and sensory attributes. To find out the best formulation, the proximate composition and sensory analysis of biscuits containing 10%, 20% and 30% aloe vera gel were determined. For overall acceptability, cookies with 20% aloe vera gel were found best compared to the cookies containing 20% and 30% aloe vera gel. Aloe vera-based biscuits may also be helpful for most vulnerable populations in developing countries due to their functional properties.

Bangladesh J. Sci. Ind. Res.56(4), 293-298, 2021

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Published

2021-12-29

How to Cite

Masood, S., Nisa, A. un, Arif, F., Ashraf, M., Ashraf, S., Rehman, H. ur, Hina, S., & Ahmad, I. (2021). Aloe vera based cookies as a functional food. Bangladesh Journal of Scientific and Industrial Research, 56(4), 293–298. https://doi.org/10.3329/bjsir.v56i4.57201

Issue

Vol. 56 No. 4 (2021)

Section

Short Communications

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Copyright (c) 2021 Bangladesh Council of Scientific and Industrial Research

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