Storage studies of Aloe vera juice incorporated Peda

The present research was intended to study the feasibility of incorporation of Aloe vera juice in different ratios for preparation of Aloe vera incorporated peda and assess their storage life at ambient room temperature. The peda samples were analyzed for chemical quality attributes (moisture, protein and acidity) and microbial quality attributes (total plate count and yeast and mould count) during storage at room temperature (37±1^°C). The analysis was carried out on 0^th, 3^rd, 5^th and 7^th days of storage. A reducing trend was observed in moisture content and increasing trend was observed in acidity content during the storage of peda samples at room temperature over a period of 7 days. The microbial analysis revealed that both total plate count and, yeast and mould count decreased with the increased incorporation of juice. During storage however, both the counts increased.