Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Abstract

Yoghurt is one of the most popular fermented dairy products in the world; it has a considerable market share due to its nutritional value as well as its health benefits. The buffalo milk yoghurts used in this study was fortified with varying amounts of either fresh (FAVG) or lyophilized Aloe Vera gel (LAVG). Five treatments used to prepare yoghurt ((T1: Control , T2: 1% (FAVG) , T3: 10% (FAVG) , T4:0.1% (LAVG) , T5:0.2% (LAVG)). The physicochemical, microbiological and sensorial properties of yoghurt treatments were studied during storage periods at 4 °C to determine the best concentration of aloe vera. The results obtained showed that T5 has the best physicochemical characteristics. T3 and T5 gave the best results for TBC. Concentration of 0.1% (LAVG) has the overall sample for the growth of lactic acid bacteria. Yoghurts with excellent sensory characteristics were obtained with 1% (FAVG) and 0.1 % (LAVG). The addition of Aloe Vera to yoghurt can improve the product's quality, particularly in terms of nutritional and functional qualities during the storage period.

The Effect of Adding Aloe Vera Extract on the Physicochemical Properties of Lab-Grown Yogurt

“…Treatment A1 got (4.47) % protein, while treatment A5 got (4.49)% protein compared to control group C, which got (4.26)% protein. The results agreed with what was reached by [25] who found that the addition of aloe vera increases the percentage of protein, and these results were similar to what was found by [26], and the results are consistent with what was reached by [27], who showed that aloe vera extract increased the protein percentage of the product. The researcher indicated that the increase in the percentage of protein when the product was fortified was due to the increase in the percentage added by aloe vera gel.…”

“…Compared to the control group C, which had a percentage of fat (3.45%), treatment A1 had a fat percentage of (30.3%) and treatment A5 had a fat percentage of (2.46%). These findings support the findings of [27], who concluded that yogurt IOP Publishing doi:10.1088/1755-1315/1262/6/062023 6 must have a minimum fat concentration of 3% and that the decrease in fat content when aloe vera was added was caused by the enzyme's natural breakdown of milk fat. The yogurt that comes from this study is therefore regarded as low-fat yogurt.…”

“…There were significant differences between the treatments (A3.A2.A1), while the treatments (A5.A4) did not record significant differences between them, but they recorded significant differences with the control group (C in Ash percentages: Treatment A1 got an ash percentage of (0.81) %, while treatment A5 got an ash percentage of (0.90)% compared to the control group C, which got (0.63)% ash. [27], as the percentage of ash increases when aloe vera is added, as it is rich in minerals that will become ash. Table (2) shows the values of total solids, where the coefficients (A5, A4, A3, A2, A1) were recorded (11.76, 11.82, 11.49, 11.52, 11.38) respectively, compared to the control sample (C), which recorded (13.16%) and all recorded the treatments had a significant effect among them, as they recorded significant differences compared with the control group (C) in the proportion of total solids.…”

Effect of Adding Different Concentrations of Olevera Extract on the Microbial and Sensory Characteristics of Manufactured Yogurt During Storage Periods

“…Treatment A1 got the total number of bacteria (6.46). While treatment A5 obtained the total number of bacteria (4.34) compared to the control group C, which obtained the total number of bacteria (6.82), the results agreed with what was reached [18] in the effect of Olevera extract on the total number of bacteria, as the results showed There is a significant effect between the experimental treatments with the increase in the concentration of the Olevera extract. This may be due to the control of the acidification and fermentation of the yogurt during the storage period, which in turn limits the growth and activity of the total number of bacteria.…”

“…There were no significant differences between the control sample and the samples added to it with different IOP Publishing doi:10.1088/1755-1315/1262/6/062021 4 concentrations of Olevera extract, and this indicates the ability of the Olevera extract to reduce the growth of microbes, as indicated by the researcher [21]. Table (1) also shows the numbers of yeasts and molds, as the experimental samples did not record any growth in relation to yeasts and molds during the storage period, and the results agreed with what the researcher reached [18] that the Olevera gel completely inhibited yeasts and molds, as it was not Discovering any growth during the experiment obtained on the Olevera extract.…”