Journal of Food Science and Agricultural Technology (JFAT)
School of Agro-Industry
Mae Fah Luang University

ISSN: 2408-1736


Development of powder and ready to health drinks using aloe vera

Rewadee Meesat, Srisak Trungwachrakul, Panida Bunjongsinsiri, Bussakorn Praditniyakul, Wannee Suttivattanavet, Narongdej Asa, Jirawat Eiamwat, Benjawan Keattisin, Damrongchai Sittisamang


Aloe vera is a succulent plant widely used in alternative medicine and foods. There are over 400 species of Aloe vera grown around the world; however only two species viz. Aloe barbadensis Miller and Aloe aborescens are considered the most potent ones. The former specie is extensively cropped in the middle part of Thailand. In this project, we conducted research and development on healthy beverages and powder products made from the Aloe Vera. The main composition of fresh Aloe leaf gel was fiber 0.13 g, protein 0.06 g and carbohydrate 0.43g per 100g. The Aloe Vera product processing was on washing, blanching at 80C for 2 min to reduce enzyme activity, decrease bitterness and beany flavor as well as remove mucous. The Aloe Vera leaf gel was blended before to formulated drinks. The two Aloe vera drinks were developed. The first formulated drink was prepared with Aloe vera (52 %), concentrated fruit juice (17 %), water (17 %) and fructose (14 %). Second, the Aloe vera drink with fresh fruit juice was consisted Aloe vera (19 %), fresh fruit juice (73 %) and fructose (8 %).  The Aloe Vera drink containing concentrate juice exhibited an orange yellow color, pH 3.49 ± 0.10, viscosity 9.81 ± 0.22 centipoises, total soluble solid 21.92 ± 0.21 and L*a*b* scale 58.87 ± 0.33, 5.47 ± 0.35 and 35.99 ± 1.34, respectively.  The Aloe Vera drink mixed with fresh juice expressed light green, pH 4.02 ± 0.10, viscosity 2.86 ± 0.90 centipoises, total soluble solid 13.83 ± 0.25 and L*a*b* scale 58.81 ± 0.51, 0.56 ± 0.43 and 12.60 ± 0.99, respectively. The overall acceptability of these products was in the level of moderately like. Shelf life of the Aloe vera drink products was at least three months at 4-5 ̊C. The microbial analysis (E. coli, coliforms yeast S. aureus and mold) of the all drinking products was confronted the Thailand community standard (TCS 107/2003). The Aloe vera powder with bael (Angle marmelos) was prepared with Aloe vera powder (0.2 g), bael powder (3 g) and fructose syrup powder (10 g). The Aloe vera powder with Chrysanthemum was mixed with aloe vera powder (0.2 g), chrysanthemum power (2.5 g) and fructose syrup powder (10 g). The water activity (aw) of the dry products was 0.45.  Shelf life of the Aloe vera powder products was at least six weeks at 30-40 C. The acceptance evaluation in laboratory by 25 panelists showed that the products was moderately accepted.

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