Evaluation of chemical, microbiological and sensorial properties of yoghurt fortified with aloe vera gel

الملخص EN

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.

Key words: Aloe Vera gel, physicochemical, Sensorial Evaluation, microbiology.

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.