RETRACTED: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

Abstract

This study was planned to investigate the effect of replacing milk fat with aloe vera gel addition on yogurt quality. Purposely, yogurt was prepared with different concentration of aloe vera gel and coded as AGY0, = Control (3.5% fat and no AG), AGY1 = (1% fat and 1% AG), AGY2 = (1% fat and 2% AG), AGY3 = (1% fat and 3% AG), AGY4 = (2% fat and 1% AG), AGY5 = (2% fat and 2% AG), and AGY6 = (2% fat and 3% AG). Aloe vera gel yogurt was analyzed for physicochemical, microbial, and sensory characteristics with defined interval (0, 7th, 14th, and 21st) days. All attributes of the yogurt were significantly (0.05) affected by the addition of aloe vera gel. Results showed that the pH (4.6–4.05), viscosity (46.4–4.3), WHC (32.8%–26.1%), fat (0.9%–3.48%), protein (3.14%–3.36%), lactose (4.07%–4.23%), ash (0.48%–0.63%), total solids (11.08%–17.18%), SNF (7.69‐l5.21%), and TPC (2.36 × 107 to 1.02 × 107 CFU/ml) values of yogurt samples decreased with storage time. However, acidity and syneresis of yogurt increased with the passage of time ranging from 1.12%–1.67% and 0.9–5 ml, respectively. In conclusion, aloe vera improved the texture of the yogurt which leads to higher consumer acceptability. Addition of 3% aloe vera to 1% fat (AGY3) containing buffalo milk yogurt was found to best for physicochemical as well as organoleptic characteristics as well as organoleptic characteristics.

Exploring the effect of ginger supplementation on candy attributes

“…Nine‐point Hedonic scale as previously described by Ikram, Qasim Raza, et al. (2021) and Ikram, Saeed, et al. (2021).…”

“…The samples were evaluated in terms of texture, flavor, color, and overall acceptability. Ninepoint Hedonic scale as previously described byIkram, Qasim Raza, et al (2021) and.…”

Efecto de la incorporación de Aloe vera (Aloe barbadensis Miller) en las características fisicoquímicas, bromatológicas y vida útil de un yogurt de leche de búfala

“…In contrast, yogurt with aloe vera only varied in acidity between 0.7 to 1.2 % and pH from 4.55 to 4.63 after 5 hours of incubation (Parra Huertas, 2014). The buffalo milk yogurt with aloe vera as a fat substitute reached acidity values between 1.12 and 1.67 % in the third week of storage, and the pH remained between 4.6 and 4.05 (Ikram et al 2021).…”

“…The acidity of the yogurt increased as the incubation time increased, as indicated in table 1. This increase was due to the activity of lactic acid bacteria that convert lactose to lactic acid during the fermentation process(Ikram et al 2021) and might be affected by different conditions, including growth conditions, specific growth rate, fermentation time, and consumption of sugars or amino acids, of which aloe vera is a rich source(Wang et al 2012). The ash percentage was also lower than obtained by Romeih et al (2014), who obtained 0.78 % to 0.96 %.…”

“…Bromatological characterization of the buffalo milk yogurt with aloe vera. parameters in buffalo milk(Patiño, 2004;Ikram et al 2021). The fat content was 5.88, higher than that reported by previous studies on Greek yogurt made from cow milk, 3.25 %(Serafeimidou et al 2012).…”