Shelf-life Enhancement of Papaya with Aloe Vera and Development of Jam

Zusatztext

At present the use of chemical preservatives to preserve fruits and vegetables are increasing day by day. Chemical preservatives which are now used widely can have dangerous effects on health such as various types of cancers, kidney and liver damage, etc. This work recommends aloe gel as a successful bio-preservative and a useful alternative to synthetic preservative. On the basis of the overall physiological changes, aloe gel based antimicrobial coating has been identified as a suitable method to extend the shelf-life of papaya fruits. The consumers demand for herbal foods may encourage aloe vera cultivation, production and processing in food products. In view of this study, for the health conscious customers, it is recommended that food industry should manufacture papaya and aloe vera jam. This book therefore provides a newmetric methods for preserving papaya with aloe vera coating and developing papaya jam.

Autorenportrait

Mst. Rabeya Sharmin born in 1989 in Bangladesh. Completed B.Sc Degree on Food and Process Engineering from Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh and M.Sc on Food Engineering from Bangladesh Agricultural University, Mymensingh, Bangladesh.Currently, living in Dhaka and work in a company.

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