Ei War Soe, Than Than Soe*, Yu Yu Min and Myo min Aungs

Department of Food Science and Technology, Yezin Agricultural University, Nay Pyi Taw, Myanmar

*Corresponding Author: Than Than Soe, Department of Food Science and Technology, Yezin Agricultural University, Nay Pyi Taw, Myanmar.

Received: June 16, 2026; Published: July 06, 2026

Abstract

Jam is defined as a product brought to a suitable consistency, made from whole fruit pieces or one or more kinds of fruit which is mixed with sweetening foodstuffs. Aloe vera is a rich source of nutrients and essential minerals including vitamins A, B-complex, C, and E, as well as folic acid and niacin, which may contribute to its succulent properties. This study was conducted at the Department of Food Science and Technology, Yezin Agricultural University, to assess the physicochemical attributes of aloe vera jam influenced by different ratios of sweeteners. The experiment was laid out in a randomized complete block design with three replications for seven treatments. They were control (without sweetener -T1), 40% sugar (T2), 40% jaggery (T3), and the combination at the ratios of 35% sugar + 5% jaggery (T4), 30% sugar + 10% jaggery (T5), 25% sugar + 15% jaggery (T6) and 20% sugar + 20% jagger (T7), respectively. The proximate compositions of moisture, crude fiber, crude protein, crude fat and crude ash of the aloe vera jam were analyzed at day 0 (product day) and (15, 30 and 75) days after storage. In addition, the water activity (aw), pH, total titratable acidity (TTA) % and total soluble solid (°Brix) were also measured at the product day. The browning index (BI) and storage life (days) of the jam were studied for 75 days under ambient conditions. The results showed that moisture, crude fat, and crude ash content of the aloe vera jam increased significantly during the storage period. There was a gradual increase in crude fat and crude ash content whereas crude fiber and crude protein contents decreased dramatically compared to the control. Among the treatments, the aloe vera jam with the combination of 20% sugar and 20% jaggery (T7) was observed to be the most effective for nutrition. The aloe vera jam may be applied as a nutritional fortifier in jam making as it can enhance nutrient and mineral contents which is good for human health.

Keywords: Aloe Vera Jam; Sweeteners; Physicochemical; Proximate Composition

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Citation

Citation: Than Than Soe.,et al. “Proximate Compositions of Aloe Vera (Aloe barbadensis Mill.) Jam Influenced by Different Ratios of Natural Sweeteners in Safety Aspects". Acta Scientific Nutritional Health 10.7 (2026): 19-27.

Copyright

Copyright: © 2026 Than Than Soe.,et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.