Effect of alovera (Aloe barbadensis) in food
1998
Naiyawit Chalermnon (Rajamangala Institute of Technology. Nakorn Si Thammarat Campus, Nakhon Si Thammarat (Thailand). Faculty of Agriculture. Dept. of Agro-Industry)
Studied on the effect of aloevera when added in pineapple jam and apple jelly on the factor of size and quantity to inhibit microorganisms growth are examined. The results show that the pineapple jam which added with alovera after storage to 21 days. The total count of microorganisms and yeast and mold count are between 1.70*10**(3)-6.65*10**(3) and 1.00*10**(3)-4.1*10**(3) colonys/gram sample while control (no alovera added) are 7.40*10**(3) and 6.70*10**(3) colonys/gram sample. In jelly product which added with alovera after storage to 15 days. The total count of microorganisms and yeast and mold count are between 1.00*10**(5)-2.01*10**(5) and 1.02*10**(4)-2.27*10**(4) colonys/gram sample while control (no alovera added) are 3.90*10**(5) and 2.27*10**(4) colonys/gram sample. From the studied concluded that added alovera in jam and jelly product seemed to inhibit the growth of microorganisms.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
