Author(s): Alexander Merin, Bendre Pratiksha, Lambole Pranali, Mavani Dhara and Sengupta Rupali

Abstract:
India is known for its diverse rich sources of herbal plants over 3000 to 5000 species of medicinal properties. Aloe vera Barbadensis Miller species has anti-inflammatory, antiseptic and antibiotic properties. The aim of the study was to develop and standardize a food product which would be beneficial to improve immunity with incorporation of Aloe vera for its therapeutic effects. The objectives of the study include standardization of the food product, conducting sensory evaluation, microbial analysis and assessing nutritional framework of the food product. The study consisted of phases wherein formulation, standardization, sensory evaluation and microbial analysis of the food product along with cost and nutritional parameters were evaluated. Aloe laddoo consists of edible Aloe vera, edible gum, wheat flour, gram flour, jaggery, desiccated coconut and ghee. The nutritional composition of the product per serving is 426 kcal, 52.7 g carbohydrates, 9.03 g proteins and 2.01 fats. After sensory evaluation and microbial analysis of the food product, the shelf life of ladoo was found to be approximately 15 days at cold temperature. Low microbial activity is seen with help of spread plate and pour plate techniques, hence ensuring food safety. The product was soft in texture, easy to digest and sweet in taste along with its immunity enhancing properties. Apart from this, moderate protein is ensured which adds to satiety. Hence, it can be consumed by people from all age groups. Since the importance of immune rich foods has become widespread post COVID pandemic, this laddoo is an excellent alternative immunity boosting recipe.