Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink

Abstract

Aloe vera (AV) is used in functional food products including milk, ice cream, confectionery and health drinks. In this study, yogurt was produced by addition of Lactobacillus plantarum AB6-25 strain which has probiotic and technological properties, and AV gel drink at the rates of 1, 2.5 and 5%. Physicochemical, microbiological analysis and sensory evaluation of yoghurts were performed produced on the 1st, 7th, 14th and 21st days of storage. Results indicated that pH, fat, titratable acidity, dry matter and syneresis were determined as 4.54-4.61 and, 2.90-3.0% and 0.51-0.58% and 11.32-11.93% and, 24.67-39.70% and 29.60-39.11% on day 1 and 4.34-4.45, 2.85-3.0%, 1.07-1.51%, 10.97-11.47, 24.67-39.70 and 29.60-39.11 on day 21, respectively. As a result of the research, the highest lactic acid bacteria counts for all groups were detected after 21 days of storage. Sensory analysis results revealed that 14 days of storage was the most appropriate storage period for yoghurts produced with AV. Results of the physicochemical analysis, revealed that the addition of AV gel water in probiotic yoghurt could be used as a carrier for probiotic bacteria and the addition of AV gel water between 1 and 5% could be used successfully in the production of probiotic yoghurt.