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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2071-2079
DOI: https://doi.org/10.20546/ijcmas.2018.704.237


Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder
Ankit Dayal1*, Anju Bhat1, Rafia Rashid1, Jagmohan Singh1 and Sushil Sharma2
1Division of Food Science and Technology
2Division of Agricultural Engineering, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu and Kashmir, India
*Corresponding author
Abstract:

The effect of whey protein isolate concentrations (10%, 15% and 20%) as carrier agent on the properties of freeze dried aloe vera powder was studied. Addition of whey protein isolate in aloe vera juice yielded powder with free flowable properties. The moisture content and water activity of the freeze dried powder decreased with incorporation of carrier agent. Colour properties observed on the basis of L*, a* and b* revealed that lightness (L*) of the powder increased with incorporation of whey protein while a* and b* decreased. Highest L* values (86.87) was observed at 20% of concentration. Water solubility, swelling capacity, dissolution time, tapped and bulk density increased whereas the water absorption index, hygroscopicity and cohesiveness measured in terms of Hausner ratio of the powder decreased with incorporation of whey protein. Powder recovery improved with addition and increasing concentration of whey protein. Carr index and Hausner ratio measured showed the better flow properties of the powder. Storage period significantly affected the physical and functional properties of the powder.


Keywords: Aloe vera, Whey protein, Freeze drying, Density
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How to cite this article:

Ankit Dayal, Anju Bhat, Rafia Rashid, Jagmohan Singh and Sushil Sharma. 2018. Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder.Int.J.Curr.Microbiol.App.Sci. 7(4): 2071-2079. doi: https://doi.org/10.20546/ijcmas.2018.704.237