Studies of aloe vera powder processing
1993
Angsupanich, K. | Thammarutwasik, P. | Haruthaithanasun, V. (Prince of Songkla Univ., Songkhla (Thailand). Faculty of Natural Resources. Dept. of Agro-Industry)
Optimum condition for pretreated Aloe vera gel by dipping in 0.5 percent KMS solution for 2 min and blanching in hot water at 80 deg C for 2 min. The aloe vera juice was adjusted solid content by adding maltodextrin and then was drying by spray drying and tray drying at varying temperature. The results showed that the powder from spray drying had low dispersibility and the yield lost was greater than from tray drying. Aloe vera juice with 2 percent solid content, partially evaparated and then dried by tray dryier at 60 deg C for 13 hours yieled 0.4 percent of fresh Aloe vera leaves. The color of Aloe vera-powder ranged from white to yellow; The powder composed of 3.04 percent moisture, 1.27 percent protein, 0.21 percent fat, 84.82 percent carbohydrate, 10.66 percent ash and trace amount of fiber, lignin and saponin with aw 0.22. Dispersibility, color in term of L, a, b and viscosity of the product were 77.25 percent 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. There was not difference among the odor, flavor, texture and springiness while transparence of 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.
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