NUTRACEUTICAL CONTRIBUTION OF ALOE-VERA GEL FOR MAKING OF MILK CAKE DURING FESTIVE SEASONS IN INDIA.

This research was carried out to develop a homemade, nutrient-rich milk cake for the Indian festive season. This milk cake has been prepared with condensed milk, aloe vera gel, and honey as a sweetener. Each component utilized has undergone a thorough analysis to determine its nutritional worth. Energy (72.96 kcal), total protein (1.12 g), total carbohydrate (17.24 g), total fat (0.11 g), total sugar (0.83 g), vitamin C (4.49), calcium (27 mg), potassium (46 mg), iron (2.15 mg), and salt (2.89 mg) All of these included in an analysis of aloe gel's nutritional content. While the total flavonoid concentration (3.90/100 g) and fibre content illustrate the antioxidant potential of aloe gel. The same kind of study was done on honey, taking into various factors like moisture percentage (17.2), reducing sugar (71.80), specific gravity at 27 °C (1.37), and total sugar (76.56) per 100 g. FTIR analysis of gel was also done during this work and it was observed throughout the duration of this assessment that the final product, which was made using just natural food ingredients and no chemicals, can prove to be a highly beneficial and popular appetite suppressant among individuals of all ages. This is owing to the fact it is energized and offers a variety of health advantages. [ABSTRACT FROM AUTHOR]