Effect of Different Levels of Sucralose and Aloe Vera Gel on Chemical Properties of Kheer Priyanka*, David John Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture Technology & Sciences, Allahabad, Uttar Pradesh, India-211007 *email: priyankawsfdt@gmail.com
Online published on 15 December, 2016. Abstract The present study was undertaken with the objectives “Effect of different levels of Sucralose and Aloe vera gel on chemical properties of Kheer”. Developed Kheer were prepared containing four different levels of Sucralose i.e., 2%, 4%, 6% and 8% and four different levels of Aloe vera gel i.e., 2%, 4%, 6% and 8% respectively. Seventeen treatment combinations used in the study were replicated five times. Treatment combination T9, T10, T13 and T14 containedthe highest percentage of total carbohydrate (20.53), T4 contained highest percentage of protein (6.81). T0 contained highest percentage of fat (7.83), total solid (35.98), pH (6.64), the treatment combination T8, T12 and T16 contained highest percentage of ash (1.49), T12 and T16 contained highest percentage of moisture (65.17) respectively. Top Keywords Aloe vera, Chemical, Kheer, Sucralose. Top |