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263514

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Article

Last updated: 01 Jan 2025

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Tags

Dairy science

Abstract

Yoghurt is one of the most popular fermented dairy products in the world; it has a considerable market share due to its nutritional value as well as its health benefits. The buffalo milk yoghurts used in this study was fortified with varying amounts of either fresh (FAVG) or lyophilized Aloe Vera gel (LAVG). ‎ Five treatments used to prepare yoghurt ((T1: Control , T2: 1% (FAVG) , T3: 10% (FAVG) , T4:0.1% (LAVG) , T5:0.2% (LAVG)). The physicochemical, microbiological and sensorial properties of yoghurt treatments were studied during storage periods at 4 °C to determine the best concentration of aloe vera. The results obtained showed that T5 has the best physicochemical characteristics. T3 and T5 gave the best results for TBC. Concentration of 0.1% (LAVG) has the overall sample for the growth of lactic acid bacteria. Yoghurts with excellent sensory characteristics were obtained with 1% (FAVG) and 0.1 % (LAVG). The addition of Aloe Vera to yoghurt can improve the product's quality, particularly in terms of nutritional and functional qualities during the storage period.
Key words: Aloe Vera gel, physicochemical, Sensorial Evaluation, microbiology. 
Yoghurt is one of the most popular fermented dairy products in the world; it has a considerable market share due to its nutritional value as well as its health benefits. The buffalo milk yoghurts used in this study was fortified with varying amounts of either fresh (FAVG) or lyophilized Aloe Vera gel (LAVG). ‎ Five treatments used to prepare yoghurt ((T1: Control , T2: 1% (FAVG) , T3: 10% (FAVG) , T4:0.1% (LAVG) , T5:0.2% (LAVG)). The physicochemical, microbiological and sensorial properties of yoghurt treatments were studied during storage periods at 4 °C to determine the best concentration of aloe vera. The results obtained showed that T5 has the best physicochemical characteristics. T3 and T5 gave the best results for TBC. Concentration of 0.1% (LAVG) has the overall sample for the growth of lactic acid bacteria. Yoghurts with excellent sensory characteristics were obtained with 1% (FAVG) and 0.1 % (LAVG). The addition of Aloe Vera to yoghurt can improve the product's quality, particularly in terms of nutritional and functional qualities during the storage period.
 

DOI

10.21608/asejaiqjsae.2022.263514

Keywords

Aloe vera gel, physicochemical, Sensorial evaluation, microbiology

Authors

First Name

Rehab

Last Name

Al-Taif

MiddleName

Elghzali Mohamed

Affiliation

department of dairy science and technology,faculty of Agriculture,Alexandria University,Alexandria,Egypt

Email

rehabco2010@hotmail.com

City

Alexandria

Orcid

0000-0002-9918-0157

First Name

Ibrahim

Last Name

Elsayed

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

elsayedibrahim201@yahoo.com

City

-

Orcid

-

First Name

Sameh

Last Name

Awad

MiddleName

Ali

Affiliation

Department of dairy science and technology, faculty of Agriculture, ‎Alexandria University, Alexandria, Egypt

Email

sameh.awad@alexu.edu.eg

City

Alexandria

Orcid

0000-0002-9500-5212

First Name

Aisha

Last Name

Alattar

MiddleName

Mohamed Abdelmaksoud

Affiliation

Department of dairy science and technology, faculty of Agriculture, ‎Alexandria University, Alexandria, Egypt

Email

aisha.abdelmaksoud@alexu.edu.eg

City

Alexandria

Orcid

-

Volume

43

Article Issue

3

Related Issue

35754

Issue Date

2022-09-01

Receive Date

2022-09-01

Publish Date

2022-09-01

Page Start

485

Page End

493

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 43_Issue 3_Pages 485-493.pdf

PDF . 371.1kB

Link

https://asejaiqjsae.journals.ekb.eg/article_263514.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=263514

Order

9

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Details

Type

Article

Created At

22 Jan 2023