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

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 AGY(0,) = Control (3.5% fat and no AG), AGY(1) = (1% fat and 1% AG), AGY(2) = (1% fat and 2% AG), AGY(3) = (1% fat and 3% AG), AGY(4) = (2% fat and 1% AG), AGY(5) = (2% fat and 2% AG), and AGY(6) = (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 x 10(7) to 1.02 x 10(7) 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 (AGY(3)) containing buffalo milk yogurt was found to best for physicochemical as well as organoleptic characteristics as well as organoleptic characteristics.

Automated summary

The addition of aloe vera gel had significant effects on various properties of yogurt, with decreases in pH, viscosity, fat content, and other values over time, while acidity and syneresis increased. Overall, adding 3% aloe vera to yogurt with 1% fat content was found to be the most effective in terms of both physicochemical and organoleptic characteristics.