International Journal on Science and Technology

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Utilization of Aloe Vera gel and Chia seed gel as an egg substitute in the preparation of Muffins

Author(s) Ms. Bhagya Sree Suresh Reddipalle
Country India
Abstract Aloe Vera and Chia seed has gained immense attention due to their nutritional and Health benefits. In recent years, egg is replaced by various food products, to make sure that vegan people can eat it. This project aims to develop Vegan Muffins in which egg is replaced by Aloe Vera gel and Chia seed gel which would not only enhance the structure and nutritional profile of the product but also appeal to the health-conscious of consumer. Healthy Vegan Muffins were prepared comprising of ingredients Aloe Vera gel, Chia seed gel, wheat flour, sugar powder, Almond milk, vegetable oil, baking powder, baking soda, salt. The study employed a combination of sensory evaluation and chemical analysis to determine the quality characteristics Vegan muffins, such as moisture content, ash content, protein content, carbohydrate content, texture profile analysis. Additionally, the effect of Aloe Vera and Chia seed gel on the texture, flavor, and overall acceptability of the Muffins were examined. The results showed that the Aloe Vera and Chia seed gel Muffins had a positive effect on the nutritional profile as it increased the protein, fiber content. The sensory evaluation revealed that the Chia seed Muffins had the highest overall acceptability score
Keywords Key words: Aloe Vera Gel, Chia Seed Gel, Vegan Muffins, Overall acceptability, Physical analysis, Proximate analysis, Texture profile analysis, Sensory Evaluation
Field Engineering
Published In Volume 16, Issue 3, July-September 2025
Published On 2025-09-29
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