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Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

Azari‐Anpar, Mojtaba, Payeinmahali, Hadiseh, Daraei Garmakhany, Amir, Sadeghi Mahounak, Alireza
Journal of food processing and preservation 2017 v.41 no.5
Aloe vera, Food and Agriculture Organization, acidity, adhesion, antioxidant activity, antioxidants, cell viability, chewiness, cohesion, gels, hardness, leaves, models, pH, probiotics, sensory properties, storage time, texture, viscosity, yogurt
The present study reports the physicochemical, textural profile, microbial, antioxidant, and sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result showed that syneresis was increased gradually with increase in Aloe vera foliar gel concentration during storage period. Aloe vera leaf gel had a negative effect on L. Acidophilus and B. lactis Bb‐12, but the viable cells were in the acceptable range according to FAO (10⁶−10⁷ CFU g⁻¹). The flow behavior for all yoghurt samples was found the shear thinning behavior and after fitting with three models, it followed the Herschel–Bulkley model. The presence of Aloe vera gel in yoghurts had a negative impact on the textural properties and this effect was significant except for springiness and resilience. Our results confirm improvability and meaningfulness the antioxidant effects of yoghurt enriched with Aloe vera foliar gel by FRAP assay. PRACTICAL APPLICATION: The present study reports the physicochemical (pH, acidity, syneresis, viscosity, and flow behavior), textural profile (hardness, adhesiveness, cohesiveness, gumminess, chewiness, springiness, and resilience), microbial, antioxidant and sensory characteristics of the produced yoghurt from the Aloe Vera foliar gel. Produced yoghurts could be introduced as a good vehicle for probiotic bacteria and so, produced yoghurts from Aloe vera foliar gel have a good potential for commercial exploitation.