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 AGY0, = Control (3.5% fat and no AG), AGY1 = (1% fat and 1% AG), AGY2 = (1% fat and 2% AG), AGY3 = (1% fat and 3% AG), AGY4 = (2% fat and 1% AG), AGY5 = (2% fat and 2% AG), and AGY6 = (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 × 107 to 1.02 × 107 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 (AGY3) containing buffalo milk yogurt was found to best for physicochemical as well as organoleptic characteristics as well as organoleptic characteristics. The current research is helpful in broaden the spectrum of aloe vera gel application for the development of fermented product. Aloe vera gel is useful to improve the physicochemical and organoleptic attributes of the yogurt. The experimental work is scientific basis for the stakeholders to utilize for product development at commercial level. The study has wide application for the development of various functional foods.