Evaluation of chemical, microbiological and sensorial properties of yoghurt fortified with aloe vera gel
Other Title(s)
تقييم الخواص الكيميائية والميكروبيولوجية والحسية للزبادي المدعم بجل الألوفيرا
Joint Authors
al-Taif, Rihab al-Gazzali Muhammad
Awad, Samih
al-Attar, Ayshah Muhammad Abd al-Maqsud
Source
Alexandria Science Exchange Journal
Issue
Vol. 43, Issue 3 (30 Sep. 2022), pp.485-493, 9 p.
Publisher
Publication Date
2022-09-30
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Topics
Abstract AR
الزبادي هو أحد منتجات الألبان المتخمرة الأكثر شهرة في العالم.
لديه إقبال كبير في السوق بسبب قيمته الغذائية و كذلك فوائده الصحية.
تم تدعيم زبادي حليب الجاموس المستخدم في هذه الدراسة بتركيزات متفاوتة من جل الالوفيرا الطازج أو المجفد كالاتي: (م1: كنترول م2 : 1% جل الالوفيرا الطازج م10: 3% جل الالوفيراالطازج م4: 0.1 % من جل الالوفيرا المجفد م5: % 0.2 من جل الالوفيرا المجفد.
تمت دراسة الخواص الفيزيوكيميائية، الميكروبيولوجية و الحسية للزبادي الناتج خلال فترات التخزين عند 4 °م لتحديد أفضل تركيز للالوفيرا.
أظهرت النتائج ان العينه م5لها افضل الخصائص الفيزوكيميائية.
وأن م3 و م5 أعطت أفضل النتائج للعد الكلي للبكتريا.
وجد ايضا ان الزبادي المدعم بتركيز 0.1٪ من الجل المجفد انه الافضل علي الاطلاق لنمو بكتيريا حمض اللاكتيك .
تم الحصول على الزبادي ذو الخصائص الحسية الممتازة باضافة 0.1٪ من جل الالوفيرا المجفد.
يمكن أن تؤدي إضافة جل الالوفيرا إلى الزبادي إلى تحسين جودة المنتج، لا سيما من حيث الصفات الغذائية والوظيفية خلال فترة التخزين.
Abstract 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.
American Psychological Association (APA)
al-Taif, Rihab al-Gazzali Muhammad& al-Sayyid, Ibrahim Muhammad& Awad, Samih& al-Attar, Ayshah Muhammad Abd al-Maqsud. 2022. Evaluation of chemical, microbiological and sensorial properties of yoghurt fortified with aloe vera gel. Alexandria Science Exchange Journal،Vol. 43, no. 3, pp.485-493.
https://search.emarefa.net/detail/BIM-1534597
Modern Language Association (MLA)
Awad, Samih…[et al.]. Evaluation of chemical, microbiological and sensorial properties of yoghurt fortified with aloe vera gel. Alexandria Science Exchange Journal Vol. 43, no. 3 (Jul. / Sep. 2022), pp.485-493.
https://search.emarefa.net/detail/BIM-1534597
American Medical Association (AMA)
al-Taif, Rihab al-Gazzali Muhammad& al-Sayyid, Ibrahim Muhammad& Awad, Samih& al-Attar, Ayshah Muhammad Abd al-Maqsud. Evaluation of chemical, microbiological and sensorial properties of yoghurt fortified with aloe vera gel. Alexandria Science Exchange Journal. 2022. Vol. 43, no. 3, pp.485-493.
https://search.emarefa.net/detail/BIM-1534597
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1534597
