Abstract:
Jelly is a product with a semi-solid texture and is characterized by the concentration of
plant components and sugars. The use of chemicals and artificial ingredients in the
preparation of jelly products is a major concern related to health issues. Hence, this study
was aimed to develop herbal jelly from velvet leaf (Cissampelos pareira) and Aloe (Aloe
vera) blend with natural flavors. Three jelly samples were prepared by varying the flavors
of sugar cane, kithul treacle, and bee honey. Sensory evaluation was conducted and
results were analysed by Freedman non-parametric test using (MINITAB). Herbal jelly
prepared with bee honey, Cissampelos pareira, and Aloe vera plant blend were selected
as the most preferable herbal jelly sample. The selected sample was analysed for
proximate composition and it contained 0.2% of ash, 0.6% of crude protein, 0.2% of
moisture, 80.9% crude fiber, 47.4% of pectin, and 31.2% of sugar by mass.
Phytochemical tests revealed the presence of glycosides, flavonoids, alkaloids, and
steroids which functionally beneficial for humans. Total soluble solids (TSS) value of
6.9% is compatible with Sri Lankan Standard Institution (SLSI). Alcohol test confirmed
that the absence of alcohol in the herbal jelly product. The David person’s chemical
analysis on food test revealed that the developed herbal jelly contained 76.9 kcal per 100g
of the sample. Analysis of microbial parameters (aerobic plate count, E. coli, yeast, and
mold count) results in the count which compares with the SLS standards and shelf-life
attributes for six weeks suggesting that herbal jelly product as a stable for a shelflife of
six weeks hopefully beyond. According to the tests results provide evidence that this
newly developed jelly product can be used as a healthy dessert.
Keywords: Aloe vera, Bee honey, Cissampelos pareira, Jelly
