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Development of Aloe vera (Aloe barbadensis Miller) probiotic lassi using Lactobacillus fermentum bacteria
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The aim of this research was to investigate the effect of Aloe vera gel on the quality of probiotic lassi. Probiotic lassi was prepared by adding 15% of Aloe vera gel and inoculating with probiotic Lactobacillus fermentum strain. Results showed that physicochemical properties of fortified probiotic lassi were not affected by these modifications during the storage period (P>0.05), however, antioxidant activities, texture and aroma sensory parameters differed significantly (P<0.05). Lactobacillus and Streptococcus counts exhibited same behavior in Aloe vera probiotic lassi products as in control (P>0.05) after 21 days of storage. Aloe vera probiotic lassi has a beneficial effect on human health.
Akademiai Kiado Zrt.
Title: Development of Aloe vera (Aloe barbadensis Miller) probiotic lassi using Lactobacillus fermentum bacteria
Description:
The aim of this research was to investigate the effect of Aloe vera gel on the quality of probiotic lassi.
Probiotic lassi was prepared by adding 15% of Aloe vera gel and inoculating with probiotic Lactobacillus fermentum strain.
Results showed that physicochemical properties of fortified probiotic lassi were not affected by these modifications during the storage period (P>0.
05), however, antioxidant activities, texture and aroma sensory parameters differed significantly (P<0.
05).
Lactobacillus and Streptococcus counts exhibited same behavior in Aloe vera probiotic lassi products as in control (P>0.
05) after 21 days of storage.
Aloe vera probiotic lassi has a beneficial effect on human health.
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