Journal
JOURNAL OF FOOD ENGINEERING
Volume 91, Issue 2, Pages 297-304Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.09.007
Keywords
Aloe vera; Minerals; Vitamins; Antioxidant activity; Hot-air drying
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Funding
- Research Department of Universidad de La Serena (DIULS), Chile [220-2-06]
- National Institute for Agricultural Research Intihuasi
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The effect of air temperature on the physicochemical and nutritional properties and antioxidant capacity of Aloe vera (Aloe barbadensis Miller) gel was investigated. The following parameters were analysed: proximal composition, water activity (a(w)), pH, acidity, non-enzymatic browning, surface colour. vitamin content (C and E), mineral content, and antioxidant capacity. The drying kinetics of A. vera get was modelled using the Wang-Singh equation, which provided a good fit for the experimental data. Analysis of variance revealed that the drying temperature exerted a clear influence on most of the quality parameters. A drying temperature of 80 and 90 degrees C resulted in significant variation in and/or loss of the physicochemical and nutritional properties of the gel; in addition, the antioxidant capacity of the gel was decreased at these temperatures. These effects were also observed as a result of a lengthy drying period (i.e., 810 min at 50 degrees C). However, minor alterations in the physicochemical and nutritional properties of A. veto gel were produced at drying temperatures of 60-70 degrees C, resulting in the production of a high quality gel. (C) 2008 Elsevier Ltd. All rights reserved.
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