Formulation of the Aloe vera gel cake
Impact on the physicochemical, rheological, sensory quality and antioxidant activity of the cake
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The objective of the present work is to characterize the Aloe vera Barbadensis miller gel on the physicochemical level, to study the antioxidant activity of the gel and its different extracts (ethalonic, chloroformic, methalonic and aqueous) and to manufacture a cake with different doses (10, 20 and 30%) of gel and volumes of water (130, 155 and 180 ml). Aloe vera gel has the highest free radical inhibition power by chloroform extract by DPPH ( 59.29 ± 2.86%) and by ethanolic extract by ABTS (49.9 ±1.2%), (33.52±0.25% and 33.7±0.1% respectively for pure gel) , with a significant difference...
The objective of the present work is to characterize the Aloe vera Barbadensis miller gel on the physicochemical level, to study the antioxidant activity of the gel and its different extracts (ethalonic, chloroformic, methalonic and aqueous) and to manufacture a cake with different doses (10, 20 and 30%) of gel and volumes of water (130, 155 and 180 ml). Aloe vera gel has the highest free radical inhibition power by chloroform extract by DPPH ( 59.29 ± 2.86%) and by ethanolic extract by ABTS (49.9 ±1.2%), (33.52±0.25% and 33.7±0.1% respectively for pure gel) , with a significant difference ( p<0.05 ). For the FRAP method, the ethanolic extract has the highest reducing power of 0.2±0.003 mg eq gallic acid /ml (0.1±0.008 mg eq gallic acid /ml for pure gel). In order to optimize the correct formulation of the Aloe vera cake, a 3² factorial experimental design was applied. The different cake formulations have an effect on texture, moisture, volume and color. Thus, the sensory profiles established indicate that a percentage of 30% of Aloe vera gel affects more the texture, aroma and appearance of the cake.
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