Determination of proximate composition and antioxidant potential of aloe vera gel with the development and sesonsory evaluation of alow vera based drinks

proximate composition and antioxidant potential of aloe vera gel

  • Tara Khursheed University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Muhammad Imran University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Anees Ahmed Khalil University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Mudassir Malik University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Awais Raza University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Sibgha Naz University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Madiha Batool University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Faiz Ul Hassan . University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
DOI: https://doi.org/10.52229/ajahs.v4i2.931
Keywords: Aloe vera, antioxidant, phenolic content, potential, proximate analysis, sensory evaluation

Abstract

Aloe vera (Aloe barbadensis Miller) shrubby, xerophyte drought resistant and succulent medicinal plant, belonging to Liliaceae family that originated in South Africa

Objective: To determine the proximate composition and antioxidant potential of aloe vera gel with the development and sensory evaluation of aloe vera gel based drinks

Published
2021-03-31
How to Cite
Khursheed, T., Imran, M., Khalil, A. A., Malik, M., Raza, A., Naz, S., Batool, M., & ., F. U. H. (2021). Determination of proximate composition and antioxidant potential of aloe vera gel with the development and sesonsory evaluation of alow vera based drinks. Asian Journal of Allied Health Sciences (AJAHS), 4(2), 14-20. https://doi.org/10.52229/ajahs.v4i2.931
Issue
Volume 04 Issue 02
Section
Original Article
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