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@article{179190,
        author = {Mallela. Haritha and DR. A. Swaroopa Rani and G. Vikram Goud},
        title = {Formulation and Development of Aloevera Based Nachos},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {12},
        pages = {6063-6068},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=179190},
        abstract = {This study presents the development of functional and nutritional aloevera nachos. Nachos, originating from northern Mexico, are traditionally made using maize flour and commonly served as appetizers or snacks. Alovera powder and barley flour, a nutritious alternative to maize, boosts high levels of iron, protein, heart health, weight management, and suitable for the people with cancer. This research was conducted to develop a value-based product with antioxidant power and carbohydrate content than standard nachos. The study involved preparation of Nachos by replacing a portion of Barley flour and alovera powder with in various ratios. The sensory quality of the developed Nachos was then assessed, and the proximate composition of both the modified version and traditionally prepared Nachos was estimated for comparison. The growing demand for functional and nutritious snack options has led to innovative approaches in product development, particularly in the incorporation of health-promoting ingredients into traditional snacks. This study focuses on the formulation and evaluation of nachos fortified with barley flour and aloe vera. Barley flour, known for its high dietary fiber and beta-glucan content, was blended with wheat flour to enhance the nutritional value and texture of the nachos. Aloe vera, recognized for its antioxidant, anti-inflammatory, and digestive properties, was incorporated in the form of gel or pulp to further boost the health benefits of the final product.
 Among the variations, the 30% substitution of wheat flour with Barley flour was notably well-received by semi-trained sensory panelists. Proximate analysis of this chosen variation revealed carbohydrates but higher fiber and iron content.},
        keywords = {Barley flour; Alovera powder; maize flour; Oregano; sesame seeds; Nutritious snacks, Fibrerich.},
        month = {May},
        }