Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Abstract

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

Rapid and Efficient Route for Chitosan Blends with Fish Collagen and Aloe Vera Exudate

“…The collagen materials demonstrate a proteinaceous nature, while aloe vera stands out for its high concentration of carbohydrates. Both characterizations are consistent with findings in the literature, except for the fiber content (AV), which yielded a percentage value of 059 ± 0.03% due to the filtration method proposed in this study, below the reported literature value of 12.31 ± 2.18% (Ramasamy et al 2015;Prestes et al 2013;Kittiphattanabawon et al 2010;Singha et al 2021;Farid et al 2021;Leal 2015).…”