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<p>The global upsurge in the health food industry has resulted in the adoption of alternate functional food ingredients to replace traditional components (fat and sugar) possessing health risks. The present study evaluates the Aloe vera gel incorporation as a functional ingredient along with the suitability of fat replacers (xanthan gum or guar gum) and alternative sweeteners (jaggery and sweetos) for the development of Aloe vera fortified low-calorie muffins. Incorporation of Aloe vera gel (20%) was standardized for the development of nutritional and appealing muffins. Results of the comparative analysis indicated 50% fat replacement with xanthan gum standard extract (1% w/v) and 100% of white sugar substitution with jaggery in the muffins. The outcome signified substantial reduction in fat (19.24% to 11.20%) and energy value (406.3&#xa0;kcal/100&#xa0;g to 333.9&#xa0;kcal/100&#xa0;g). Also, aloin content of the muffins analyzed using TLC and HPLC was well within the permissible limits. FTIR analysis illustrated significant improvement in the nutritive profile of the muffins. Further, storage trials exhibited an optimal shelf life of 12 and 16&#xa0;days under ambient and refrigerated storage, respectively with acceptable physico-chemical and sensory attributes. Conclusively, the low-calorie Aloe vera fortified muffins presents a healthy and nutritious bakery snack for consumers looking for healthier alternatives in the market.</p>

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Nutritional characterization, sensorial acceptance and storage stability of low-calorie eggless muffins functionally fortified with Aloe vera

  • 期刊论文

  • 发表日期：

    2026年2月11日

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  • Monika Thakur,
  • Rakesh Sharma,
  • Satish Kumar,
  • Anju Sharma

摘要

The global upsurge in the health food industry has resulted in the adoption of alternate functional food ingredients to replace traditional components (fat and sugar) possessing health risks. The present study evaluates the Aloe vera gel incorporation as a functional ingredient along with the suitability of fat replacers (xanthan gum or guar gum) and alternative sweeteners (jaggery and sweetos) for the development of Aloe vera fortified low-calorie muffins. Incorporation of Aloe vera gel (20%) was standardized for the development of nutritional and appealing muffins. Results of the comparative analysis indicated 50% fat replacement with xanthan gum standard extract (1% w/v) and 100% of white sugar substitution with jaggery in the muffins. The outcome signified substantial reduction in fat (19.24% to 11.20%) and energy value (406.3 kcal/100 g to 333.9 kcal/100 g). Also, aloin content of the muffins analyzed using TLC and HPLC was well within the permissible limits. FTIR analysis illustrated significant improvement in the nutritive profile of the muffins. Further, storage trials exhibited an optimal shelf life of 12 and 16 days under ambient and refrigerated storage, respectively with acceptable physico-chemical and sensory attributes. Conclusively, the low-calorie Aloe vera fortified muffins presents a healthy and nutritious bakery snack for consumers looking for healthier alternatives in the market.