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Thai National AGRIS Centre was established in March 13, 1980 by General National FAO Committee, Ministry of Agriculture and Cooperatives cooperated with Food and Agriculture Organization of the United Nations. Collects information related to agricultural sciences and technologies produced/printed in Thailand including those of agricultural information about Thailand produced/printed in abroad Technical management of agricultural information system: indexing, cataloging, creating Thai Agricultural Database Care and preservation of valuable agric [...]


Written Paper

Studies of Aloe Vera-Powdered processing  [1993]

Kongkarn Angsupanich; Kasetsart Univ., Bangkok (Thailand). Graduate School [Corporate Author]

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Aloe Vera gel (Aloe barbadensis) used for raw material comprised of 0.81 % solid content. Most of solid is fiber and carbohydrate. Aloe vera gel was pretreated by dipping in 0.5 % KMS solution for 2 minutes and blanching in hot water at 80 deg C for 2 minutes. The Aloe vera juice was adjusted solid content by adding maltodextrin and then was dried by spray drying and tray drying at varying temperature. The results showed that powder from spray drying had low dispersibility and the yield lost was greater than from tray drying. Aloe vera juice with 2 % solid content, partially evaparated and then dried by tray dryer at 60 deg C for 13 hours yielded 0.4 % of fresh Aloe vera leaves. The color of Aloe vera-powder ranged from white to yellow and composed of 3.04 % moisture, 1.27 % protein, 0.21 % fat, 84.82 % carbohydrate, 10.66 % ash and trace amount of fiber and a= 0.22. The product obtained had no cosmetic properties due to the low amount of lignin and saponin content. Dispersibility, color in term of L,a,b and viscosity of the product were 77.25 % 88.34, -2.30, 14.55 and 31.38 cps. respectively. The results of microbiological quality showed that total plate count was 285 CFU/gram, yeast and mold count was 10 CFU/gram and E. coli was 3 MPN/gram. Aloe vera jelly, prepared from Aloe vera-powder and fresh Aloe vera juice, was evaluated by sensory test. It was found that there was not difference among the oder, flavor, texture and springiness while transparency o
f jelly from Aloe vera-powder was less than from fresh Aloe vera juice and the jelly possessed more yellow color. However the preference mean score was not different.