Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

Abstract

The present study reports the physicochemical, textural profile, microbial, antioxidant, and sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result showed that syneresis was increased gradually with increase in Aloe vera foliar gel concentration during storage period. Aloe vera leaf gel had a negative effect on L. Acidophilus and B. lactis Bb‐12, but the viable cells were in the acceptable range according to FAO (106−107 CFU g−1). The flow behavior for all yoghurt samples was found the shear thinning behavior and after fitting with three models, it followed the Herschel–Bulkley model. The presence of Aloe vera gel in yoghurts had a negative impact on the textural properties and this effect was significant except for springiness and resilience. Our results confirm improvability and meaningfulness the antioxidant effects of yoghurt enriched with Aloe vera foliar gel by FRAP assay. Practical application The present study reports the physicochemical (pH, acidity, syneresis, viscosity, and flow behavior), textural profile (hardness, adhesiveness, cohesiveness, gumminess, chewiness, springiness, and resilience), microbial, antioxidant and sensory characteristics of the produced yoghurt from the Aloe Vera foliar gel. Produced yoghurts could be introduced as a good vehicle for probiotic bacteria and so, produced yoghurts from Aloe vera foliar gel have a good potential for commercial exploitation.

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

“…The protein matrix had an important role in cohesiveness (Tunick, ). Our result is opposite to the findings obtained for yogurt containing Aloe Vera foliar gel that decrease in cohesiveness reported in the final product (Azari‐Anpar, Tehrani, et al., ; Azari‐Anpar, Payeinmahali, et al., ). Also, it was reported that the addition of 3.0%, 4.0%, and 5.0% of dried grape pomace into the yogurt samples reduced cohesiveness amounts (Mohamed, Zayan, & Shahein, ).…”

“…(); Azari‐Anpar, Payeinmahali, et al. () that found the addition of gums caused enhancement in gumminess. These authors found there is an effective relationship between the fermentation velocity and gumminess (Azari‐Anpar, Tehrani, et al., ; Azari‐Anpar, Payeinmahali, et al., ).…”

“…In this study, we found that flaxseed increased the yogurt hardness while some studies have been shown that the addition of functional compounds into yogurt lead to a decrease in hardness. Azari‐Anpar, Tehrani, Aghajani, and Khomeiri (), Azari‐Anpar, Payeinmahali, Daraei Garmakhany, and Sadeghi Mahounak () showed that the addition of Aloe Vera gel into yogurt decreased samples harness so that the lowest of hardness was related to the sample containing 5% Aloe Vera gel. The occurrence of salicylic acid and antimicrobial agents in Aloe Vera gel decreased starter culture bacteria growth (Azari‐Anpar, Tehrani, et al., ).…”

“…(); Azari‐Anpar, Payeinmahali, et al. () that found Aloe Vera foliar gel addition to yogurt samples reduced the adhesiveness of produced samples (Azari‐Anpar, Tehrani, et al., ). Also, Grega, Sady, Wszolek, and Gambus () reported that the addition of amaranthus seeds into yogurt samples decrease the adhesiveness amount (Grega et al., ).…”

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

“…The titratable acidity during the storage period was measured by titration with 0.1N NaOH solution and phenolphthalein as the indicator according to Azari‐Anpar, Payeinmahali, Daraei Garmakhany, and Sadeghi Mahounak (). The apparent viscosity of set‐yoghurt samples was determined in programmable digital viscometer (Brookfield, model DV‐E, USA) based on measuring resistance to a rotating spindle as explained by Ranadheera, Evans, Adams, and Baines ().…”