Aloe vera and its application in dairy and food products

Abstract

Now-a-days peoples are health conscious and are looking forward to have products that carry functional and therapeutic values. Aloe vera (Aloe barbadensis miller) is such a plant that has as many as 200 different types of moleculesof health importance. Due to this, it has been used since ancient time for treating various types of disorders. The Aloe vera contains 1.0-1.5 per cent TS out of which, polysaccharides occupy 55 per cent, sugars 17 per cent, minerals 16 per cent, proteins 7 per cent, lipids 4 per cent and phenolic compounds 1per cent on dry basis. It also contains many vitamins A, C and E. Vitamin B1 (thiamine), niacin, Vitamin B2 (riboflavin), vitamins B12 (cyanocobalamin), choline and folic acid including the important antioxidant. Health benefits of Aloe vera include wound healing, halts the cancer tumors, prevents kidney stones, lowers high cholesterol, reduces high blood pressure, stabilizes blood sugarand ends constipation. These days researchers are also concentrating to utilize Aloe vera as an ingredient in dairy and food formulations. Aloe vera gel or juice are used to incorporate in different dairy products like flavoured milk, ice cream, Dahi, yoghurt, Lassi and also food products like RTS and edible coatings etc.

Shelf life assessment of natural antioxidant-treated milk smoothies stored under refrigeration at 4 ± 2°C

“…However, non-significant differences were observed among the treatments in red plum smoothies prepared using Tulsi, Lemongrass and Aloevera. It might be due to variations in moisture contents as reported by Srikanth et al (2016).…”

“…It could be attributed to the chemical nature of these natural antioxidants and behavior of milk and fruits components. The bitterness of Aloevera might be another reason of the lower score in sweetness as suggested by Srikanth et al (2016).…”

“…It could be due to strong effect of Tulsi and Lemongrass in milk based smoothies than Aloevera. The masking effects of these herbs in milk products could also play an important role in acidity scores as suggested by Srikanth et al (2016).…”

Development of a high protein low sugar aloe Shrikhand

“…Thus, it can be concluded that the product is safe from microbial contamination and can show a Shelf life approx. 10…”

“…Aloe vera gel or juice are used to incorporate in different dairy products like flavoured milk, ice cream, Dahi, yoghurt, Lassi and also food products like RTS and edible coatings etc. (Srikanth, Keerthi, Kartikeyan, S., Adarsh, Kalla, Punitha, K. and Sharanabasava (2016) [10] .…”