Nutrasutical Contribution of Aloe-vera Gel for Making of Milk Cake During Festive Seasons in India

Abstract

Abstract This research work is formulated for nutrient enriched homemade milk cake development for festive sessions in India. The milk cake made up with cocked milk, aloe vera gel, and honey additionally as sweetener. The entire ingredients were going through a nutritional analysis. Aloe gel analyzed for parameter such as energy (72.96 Kcal), total protein (1.12gm), total carbohydrates (17.24 gm), total fat (0.11gm), total sugars (0.83 gm), vitamin C ( 4.49) , Calcium (27 mg ), Potassium (46 mg), Iron (2.15 mg), Sodium (2.89 mg). While in antioxidant activity Total Flavonoid Contain (3.90/100 gms) and dietary fibbers. Similarly honey used as natural sweetener was analyzed for parameters such as moisture (17.2) percent in 100gms, reducing sugar (71.80), Specific gravity 27ºC (1.37), total sugar (76.56) are also analyzed. It was observed in this entire experiment that the end product i developed by using natural food products with no additional chemicals are proven very useful and popular hunger killer among peoples of every age group as it is full of energy and health benefits.