Quality evaluation of peach jam prepared by incorporation of Aloe vera gel

This research work was conducted to evaluate the sensual characteristics of peach and Aloe vera gel ( Aloe Barbadensis Miller ) blended jam. Different proximate and sensory parameters such as total soluble solids, moisture content, crude protein, crude fiber, crude fat and ash content were analyzed. Results revealed that the maximum score for proximate analysis was found in jam sample Treatment ₃ (Crude protein 0.42, ash content 0.40, Crude fats 0.15, Crude fiber, 1.26, carbohydrates 62.77, and total calories 254.15 Kcal). The sensory attribute result showed that sample T ₃ was remarkable as compared to other treatments (color 7.6, flavor 7.8, taste 7.8, texture 7.7


Introduction
Peach (Prunus persica L.) belongs to the family Rosaceae and genus Prunus.It is assumed to be the "Queen" of fruits, and having exceptional status, following the apples in allure.It is an incredible fruit, comprises scrumptious flavor, a superior glance of color and contains extremely healthy nutrients.It is a wealthy source of vitamins A, C and also contains potassium and fiber.Their chemical make-up includes 10.0-21.5% dried material, 5-12% carbohydrates, 0.4-1.3%protein, 0.2-0.7%pectin, 0.6-0.86%minerals and vitamins [1].It has anti-aging possessions and also assists in detoxification, absorption and cellular healthiness [2].Peach also contains Carotenoids that have essential properties regarding human health [3], antioxidant activity [4], obstruction from heart illnesses [5], cancer [6], eye diseases [7] as well as pro-vitamin A activity.Enormous food products were made from peach fruit.Every product is different in terms of taste, texture and flavor.People like the diverse products of peach by their choice of selection.Peach fruit is consumed in many forms such as in the form of the original fruit, as mash, mousse also smoothies, for instance; topping for yogurt, ice cream, cereals, pancakes, or waffles, a filling for pies, tarts, and cobblers.In Pakistan, the surrounding is quite encouraging for peach production.The total production of peach was 56,137 tons in 2016-17, covering a total area of 14024 Hectares.Area (hectares) under peach production was in Punjab 39, KPK 6330 and Balochistan 7655 (Government of Pakistan, 2017).Aloe vera (Aloe Barbadensis Miller.) is a plant species of genus aloe, family Liliaceae, and contains more than 300 species.There are two fractions of Aloe vera leaf; Gel and latex.In Aloe vera, the gel is apart from which a majority of people are well-known.It is present in the central portion of the Aloe vera leaf; it is an odorous and transparent fluid.Whenever a leaf of Aloe vera was chopped, aloe latex leaks from it.It was yellow in shade and has a bitter taste [8].In consuming Aloe vera, the gel was the most secure portion.Aloe vera gel is clear as crystal mucilaginous jelly-like material, conveying the parenchymatous cells of salubrious, contribute around 70% (70 g gel/100 g pulp) from the mash by mechanical expulsion [9].The gel has an exceptionally excessive water content of about 99%-99.5% [8], remaining are soluble solids 0.5%-1%.The pH range of gel acidity of 4.4-4.7 [10].The gel is incorporated with antioxidant vitamins, for instance, vitamin A, C, E, B1, B3, B3 (riboflavin) as well as also choline and folic acid.A few scientists recommended that there was the tiniest amount of vitamin B12, which was typically accessible from the animal source.The gel additionally contains saponins (around 3%); this may contribute purifying and cleaning properties of the gel [11].The Aloe vera gel also consists of enzymes, that includes bradykinesia, cellulose, carboxypeptidase, catalase, amylase, and oxidase [12].Aloe vera gel is also utilized for curative purposes.Previously stated benefits of Aloe vera gel incorporate curing burn wounds, immunizing fresh-cut injury, defense of skin harm from x-rays, lung cancer, inertia problem along with the dropping of blood sugar.

Preparation of sample
Fresh as well as mature leaves of Aloe vera were rinsed and by removing the external part of the leaf with a sharp blade, Gel was extracted from the interior part.The blend was stored in a cool place at 4-8°C.Peach fruit was rinsed to eradicate the dirt from the exterior.After that, the peach was peeled and pits were removed.Jam was prepared from a different concentration of peach pulp and Aloe vera gel as showed in (Table 1).

Ash Content
Ash material refers to minerals like calcium, phosphorus, and iron.However, the largest number of minerals has genuinely moderate instability at peak temperatures; some are unstable and might be partly lost, e.g., iron and zinc.Commonly, lower ash content demonstrates that the food item is certifiably not a rich origin of minerals.High Ash content reduced the shelf life of jam, because of the utilization of minerals by microbes for their development [41].
Statistical results showed that there was a significant difference (p>0.05) between all the jam samples.Ash content calculated in the present study varied from 0.53% to 0.37%.The highest content of ash was found in sample T₀ while the lowest value of ash content was found in sample T₄.The content of ash in jam samples was significantly decreased with a decrease of peach concentration in jam.As the ash content in peach is very low.Previously study is correlated with our results, stated that the ash content in Cola and strawberry jam was ranged from 0.3% to 0.6% [42].Total soluble solids (Brix°) Sugar content also refers to the total soluble solid or index of sweetness.In most cases, it is correlated with the maturity and ripeness of fruits [43].It is the major considerable ingredient in jam, which helps in shelf-life prolonging of a jam [44].Statistical calculations revealed that there was a non-significant difference between jam samples T₀, T₁, T₂, and T₃.However, these jam samples showed a significant difference (p<0.05) from jam sample T₄.Results regarding total soluble solids of such jam samples ranged from 65.2º to 67.1º Brix as given in (Table 2).The result disclosed that a high level of soluble solids was observed in sample T₁ (67.1ºBrix) while the lowest level was found in sample T₃ (65.2ºBrix).To retard the microbial growth; the total soluble solid of the jam was maintained in the preferred zone.According to earlier research, the total soluble solids value in strawberry and black-plum jam was in the range of 66.12° to 68.8° Brix [45].

Crude protein
Protein is composed of amino acids, which are organic compounds, made of carbon, hydrogen, nitrogen, oxygen or sulfur.Amino acids are the building block of proteins, and proteins are the building blocks of muscle mass.The high protein content in jam shows a higher level of nutritional value.The statistical result showed that there was a significant difference (p > 0.05) among all the jam samples.Results regarding the protein content of such samples varied from 0.56% to 0.38% and are given in (Table 3).A higher level of protein was found in jam sample T₀ (0.56%) and the lower value was found in sample T3 (0.42%).The protein content in jam was significantly decreased due to minimizing the peach content in jam and maximizing the Aloe vera gel content.An earlier study reported that the average mean of protein content in mixed fruit jam samples (Aloe vera, pineapple, and mango) were about 0.6% [28].Crude fats Dietary fats are not a source of energy; it acts as structural building blocks of the body, it transports the fat-soluble vitamins, involved in vital physiological processes in the body, and is indispensable for several important biological functions including growth and development.The low-fat value also decreases the caloric value of the food product.The minimum amount of fat is good for human health, especially those underweight control programs.The mean result regarding the fat content of such jam samples range from 0.12% to 0.17%, as presented in (Table 3).The result showed that a high level of fat content was 0.17% (sample T₁).While the lowest level of fat was found as 0.12% (sample T3).Aloe vera gel does not affect fat content because, in Aloe vera gel, fats are found in trace amounts.The average crude fat content in guava and papaya jam was 0.19% [46].Crude fiber Fiber is a type of carbohydrate that the body cannot digest.Though most carbohydrates were broken down into sugar molecules, fiber cannot be broken down into sugar molecules and passes through the body undigested.The fiber content of jam secures the colon mucous film by excluding malignant growth, causing elements from the colon [47].The fiber content of such jam samples ranged from 1.03% to 1.83% (as mentioned in (Table 3).The highest value of fiber content was observed in sample T₀ (1.83%), while the lowest value was 1.03% in sample T3.The significant difference in fiber content was due to the addition of Aloe vera gel in a jam, which is very low in fiber content.

Carbohydrates
Carbohydrates are the sugars, starches, and fibers found in fruits, grains, vegetables, and milk products.Gigantic carbohydrate content in jams can be related to the enormous occupancy of sugar content.Fruit jams are significant in the eating routine of every age people, as they supply rapid energy.During the analysis of carbohydrate content in such jam samples, it was observed that the mean carbohydrates values ranged from 67.86% to 62.31% as given in (Table 3).The result substantiated that the highest value of carbohydrate content was recorded in sample T₀ (67.86%), while the lowest value was observed in a sample T3 (62.31%).Carbohydrates level was significantly decreased with the addition of Aloe vera gel content in jam; as Aloe vera gel has very low carbohydrate content.Earlier study reveals that carbohydrate content in grape and papaya jam varies from 62.10% to 67.16% [48,49].Calories Calories are defined as the energy released from carbohydrates, fats, and proteins.Greater calories in jam products raise the threat of diabetes.Statistical calculations revealed that there was a non-significant difference (P<0.05) between jam samples.The result of this study showed that the total calories found in the jam were in the range of 251.93 to 275.28 Kcal as mentioned in (Table 3).The mean result of all jam samples was investigated, the maximum calories were found in sample T₀ (274.33 Kcal) and the minimum calories were found in sample T3 (250.33Kcal).Earlier investigation elaborates that total calorie in grape and marolo jam range from 266.13 to 273.89 Kcal [50, 47].

Sensory evaluation
Sensory assessment of the jam was performed with a group of 12 specialists.The panelist consists of randomly selected staff and students (both males and females).The five samples were exhibited for the hedonic scale examination, average sums of color, flavor, taste, texture and overall compliance were presented in (Table 4).The judges evaluated the jam sample by utilizing nine-fact hedonic values; 1-9.Start from extremely poor to Excellent [34].The panelist scored the sample for four sensory attributes e.g.color, flavor, texture, and overall acceptability.The quality attributes were analyzed from the average sum of three assessments.

Conclusion
It was concluded from the study that the combination of Aloe vera gel in peach jam enhanced the quality of jam.The overall result shows that jam sample T₃ scored higher in overall acceptability.The jam sample T3 generates fewer calories as compared to other treatments, which is good for human health especially for those who were underweight control programs.The treatment (T₃) incorporated with 15 percent Aloe vera gel and 85 percent of peach pulp were categorized as the finest quality jam in sensual and nutritional attributes than the rest of treatments, by the judges for consumers and industrialization of such kind of functional food product.It is recommended that the Aloe vera gel could be incorporated in a product like jam with other fruit pulp (e.g.Mango, Strawberry, Blackberry etc) and investigates the physicochemical changes during storage.

Authors' contributions
Conceived and experiments designed: A Latif, Performed the experiments: W Ali & M Asim, Analyzed the data: W Ali & M Mazahir: Contributed reagents/ materials/ analysis tools: S Bashir & A Mehdi, Wrote the paper: W Ali & A Mehdi.

27], mixed fruit jam [28], Yogurt [29], and cheese [30]. The jam
Pakistan and transported to the laboratory.The research was conducted in the Department of Food Technology, Institute of Food and Nutrition Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan.The best quality of peach fruit was purchased from district Swat, Khyber Pakhtunkhwa, Pakistan and transported to the laboratory.(2019).
Therapeutic uses of Aloe vera gel includes cut injury healing [13], anti-inflammatory action

Table 4 . Mean of Color, Flavor, Taste, Texture, Overall acceptance of the peach and Aloe vera jam
Following the ANOVA table, it was clear that there was a significant difference (p < 0.05) within jam samples; excluding jam samples T₂ and T₃, which have a nonsignificant difference concerning the overall satisfactoriness of the jam trials.The mean score for overall acceptability of jam samples ranges from 6.49 to 7.79.The maximum average level was recorded in sample T₃ (7.7).However, the minimum value was recorded in sample T₄ (6.5).The total result showed that sample T₃ scored higher in overall acceptability.This means that the panelists have accepted the jam sample T₃ for consumer's acceptability.Same results were observed in the study of Jain, Jain, and Nema, who reported