Abstract
In the modern era, interest of consumers is being shifted towards the potential health benefits of food products. Aloe vera possesses medicinal properties which augur good health. It is one of the oldest known medicinal plant which is being used as health food and for cosmetic purposes throughout the world. Also, the health benefits of consuming fermented dairy products containing probiotic bacteria are numerous. Therefore, Aloe vera fortification was carried out for the production of probiotic yoghurt with nutritional and therapeutic properties. Aloe vera fortified probiotic yoghurt was characterized in terms of physico-chemical, textural and sensory properties. Textural properties of the Aloe vera fortified yoghurt were better as compared to the skim milk yoghurt in terms of consistency and syneresis and the sensory attributes (especially taste, appearance, texture) of the final product indicated that the product can be acceptable to consumers.
Keywords: Aloe vera, fortification, probiotics, yoghurt.
Current Nutrition & Food Science
Title:Physico-Chemical, Textural and Sensory Analysis of Aloe vera Fortified Probiotic Yoghurt
Volume: 10 Issue: 3
Author(s): Parmjit S. Panesar, Vandana Bali and Seema Rani
Affiliation:
Keywords: Aloe vera, fortification, probiotics, yoghurt.
Abstract: In the modern era, interest of consumers is being shifted towards the potential health benefits of food products. Aloe vera possesses medicinal properties which augur good health. It is one of the oldest known medicinal plant which is being used as health food and for cosmetic purposes throughout the world. Also, the health benefits of consuming fermented dairy products containing probiotic bacteria are numerous. Therefore, Aloe vera fortification was carried out for the production of probiotic yoghurt with nutritional and therapeutic properties. Aloe vera fortified probiotic yoghurt was characterized in terms of physico-chemical, textural and sensory properties. Textural properties of the Aloe vera fortified yoghurt were better as compared to the skim milk yoghurt in terms of consistency and syneresis and the sensory attributes (especially taste, appearance, texture) of the final product indicated that the product can be acceptable to consumers.
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Cite this article as:
Panesar S. Parmjit, Bali Vandana and Rani Seema, Physico-Chemical, Textural and Sensory Analysis of Aloe vera Fortified Probiotic Yoghurt, Current Nutrition & Food Science 2014; 10 (3) . https://dx.doi.org/10.2174/157340131003140828122721
DOI https://dx.doi.org/10.2174/157340131003140828122721 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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