Production of probiotic Aloe vera juice

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dc.contributor.advisorKatyal, Priya
dc.contributor.authorNavjot Kaur
dc.date.accessioned2021-07-27T04:28:18Z
dc.date.available2021-07-27T04:28:18Z
dc.date.issued2021
dc.description.abstractAloe Vera juice is rich in vitamins, minerals, fibers, nutrients, anthraquinones, saponins, phytosterols and salicylic acid. Its composition proves it to be an excellent source of prebiotics and a potential substrate for probiotics. Though Aloe Vera juice has been used for its medicinal and health benefits since ages, its value addition by converting it into a synbiotic is lesser exploited so far. This investigation involves physicochemical, microbiological, antioxidant and sensory evaluation of probiotic Aloe vera juice developed at the lab scale by using Lactobacillus acidophilus MTCC 10307. The probiotic culture was inoculated to the Aloe vera juice with initial concentration of 109-1010 CFU/ml. The probiotic viability, pH, total soluble solids (TSS), titrable acidity, total sugars, reducing sugars, non-reducing sugars, lactic acid content, anti-oxidant activity, vitamin C and microbial contaminations were measured at weekly interval upto six weeks. The probiotic viability remained above 8 log CFU/ml during the first four weeks of storage at 4°C. The total plate count, coliform count and yeast and mould count also remained within satisfactory limits. The developed probiotic aloe vera juice was exposed to sensory analysis by a panel of five semi trained judges on the basis of nine-point hedonic scale. Statistical analysis showed a significant difference in taste, texture, aroma, mouth feel of the aloe vera juice and probiotic aloe vera juice, with nonsignificant difference in appearance, color and overall acceptability at 5% level of significance. Though taste of probiotic aloe vera juice scored less but difference in overall acceptability was non-significant. The sensory evaluation of aloe vera juice with and without probiotic inoculation revealed it to be potential synbiotic product.en_US
dc.identifier.citationNavjot Kaur (2021). Production of probiotic Aloe vera juice Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810170889
dc.keywordsProbiotic, Lactobacillus acidophilus, Aloe vera juice, sensory evaluation, shelf life.en_US
dc.language.isoEnglishen_US
dc.pages73en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemProduction of probiotic Aloe vera juiceen_US
dc.subMicrobiologyen_US
dc.themeProduction of probiotic Aloe vera juiceen_US
dc.these.typeM.Scen_US
dc.titleProduction of probiotic Aloe vera juiceen_US
dc.typeThesisen_US
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