00:00Dr. Vandana is a professor of aloe vera from aloe vera from aloe vera from aloe vera from aloe vera.
00:29Dr. Vandana great.
00:38Dr. Vandana great.
00:42which is very high, so there are some health implications.
00:46We thought that if we add some functional ingredients,
00:52it will probably be something that will help us,
00:55and people will consume it.
00:57So, we started working on aloe vera burphy.
01:02This aloe vera burphy,
01:04we had aloe vera juice,
01:06we added 5%, 10%, 15%, or 20%,
01:13and when we tested the results,
01:17we realized that if we add aloe vera juice to 15%,
01:23the aloe vera burphy is very good.
01:31So, we created this aloe vera which is very cheap,
01:33and we did not know how to do it.
01:37So, how did you know about aloe veras?
01:40How did you know about aloe vera juice in the market?
01:43What did you know about aloe vera juice?
01:44So, you have to learn a lot about aloe vera juice?
01:46How did you know about aloe vera juice?
01:49Actually, if we took a market,
01:52we did not know about aloe vera juice.
01:53It was a lot of funtional food.
01:56When we reviewed literature,
01:58We saw that aloe vera has a juice and beauty products available, but as it is in a bitter or
02:08dairy product, it is very low to see that aloe vera is added.
02:15So, we thought to try and see if the product can be properly.
02:22So, we thought that aloe vera can be properly.
02:30So, we thought that aloe vera can be properly.
02:34And then, aloe vera can be made with aloe vera burphy.
02:38How much time for this process?
02:43In this process, we had about 4-5 months.
02:49We prepared aloe vera burphy for this process and parameters.
02:56We prepared aloe vera burphy for this process.
03:00We prepared aloe vera burphy for this process.
03:13And we saw that the flavor profile and the taste profile, 15% of their values were no significant changes.
03:23But after that, we saw that the taste profile and flavor profile were quite low.
03:32So, remember the texture analysis for the texture of the aloe vera burphy, we saw that the texture of the
03:45aloe ver capacitor used to be perfectly optimal.
03:49You also saw that the texture of the aloe vera burphy for this process.
03:52So, after that, we did see that the texture of the aloe vera burphy, the texture of the aloe ver
03:59sympathetic, the texture of the aloe verpor noises were also very good.
04:01So this can be research for how much love is it?
04:06The next step of the experiment is that the nutritional claims are on their own.
04:14How much will it be?
04:17If we consume it, what will it be?
04:20Because the market will be research after this process,
04:25people will be research.
04:26we are making this product.
04:28Yes, we are making this product.
04:29Yes, we are making this product.
04:31We are making this university administration
04:34through.
04:36We are making this information
04:38about the processing parameters
04:40or how we made it.
04:42We are making this proper
04:45IPR cell.
04:46We are making it through.
04:47We can talk about it.
04:49Madam Madam,
04:50your success
04:52you have achieved.
04:54Who is your team
04:56and who is your team?
04:57Who is your team?
05:01I would like to thank you.
05:03Our Dean,
05:05Dr. Divakar Sharma
05:06and Vice-Chancellor
05:09Professor Vinod Kumar Verma Ji.
05:11They have increased our
05:13and they have been able to work.
05:17And the research experiment
05:19we have also started working on it.
05:21I would like to thank you.
05:32We are very happy
05:41to thank you.
05:45How can we make this product?
05:46Yes, I would like to thank you.
06:05which we have researched.
06:07This is PRAVEEN KUMAR, ETV.
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