Production of aloe vera powder by freeze drying
1994
Wilai Sonthiphoemphun (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology)
Aloe vera gel was soaked in KMS (0.5 percent) for 2 min, blanched in hot water (80 deg C) for 2 min, and then blended to make Aloe vera juice. Three kinds of Aloe vera juice; pure Aloe vera juice (Aloe vera I), Aloe vera juice mixed with lemon juice (Aloe vera II) and Aloe vera juice mixed with lemon juice and sucrose adjusted to 18 deg Brix (Aloe vera III) were freezed and dried. The results showed that the complete freezing time at -36, -38 and -40 deg C were 90, 90 and 120 min, respectively. The moisture content of Aloe vera I, Aloe vera II and Aloe vera III were 6.71, 6.31, 8.83 percent, respectively. There was no significant change of pH and sensory evaluation test between sample before and after freeze drying. The viscosity of freeze-dried Aloe vera products were lower than the non freeze-dried one. Addition of maltodextrin (3 deg Brix) to Aloe vera II reduced the moisture content to 2.63 percent. The product dissolved readily in water at 30 and 60 deg C. There was no difference in sensory evaluation test of these product packed in metalize bag for 4 weeks storage at room temperature. The sulphur residue in all sample were less than 2 ppm.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
