Alam, M. S.Roy, Tapas2022-02-092022-02-092021Roy, Tapas (2021). Development of hybrid processing technique for production of modified polysaccharide gel and powder from aloe vera (Aloe barbadensis Mill.) (Unpublished M.Tech. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810181897Experiments were carried out to develop hybrid processing technique for production of modified aloe polysaccharide (MAP) gel and powder from aloe vera. The modified aloe gel was developed by adding various concentration of cellulase enzyme (6-12mg/L) and treating it with different temperature (30-50oC) and time (60120 min) combination in order to degrade the molecular weight of native polysaccharide. The MAP gel developed under optimized condition was exposed to different foaming pre-treatments by adding foaming agents (soy protein isolate; glycerol mono stearate), foaming stabilizer (carboxymethyl cellulose) and whipping for different time period. The foamed aloe polysaccharide juice was optimized based on different responses like foam expansion, foam density, foam stability and average diameter of bubble size for each foaming agent by using different levels of soy protein isolate (3-7% w/v), carboxymethyl cellulose (0.1-0.5%) and whipping time (1-5 min); glycerol mono stearate (1-4%), carboxymethyl cellulose (0.1-0.5%) and whipping time (1-5 min) using 3 factors Box-Behnken design under Response Surface Methodology (RSM) technique. Both SPI and GMS foamed modified aloe polysaccharide (MAP) juice developed under optimized condition were converted to powder by varying drying bed thickness (1-5mm), drying air temperature (50-70oC) and compared with powder developed with non-foamed aloe juice with same drying condition. The study revealed that for development of modified aloe polysaccharide gel considering minimum TSS, maximum colour (L value), maximum optical density, maximum viscosity, maximum polysaccharide content and molecular weight the optimized condition obtained were 0.63% cellulase enzyme concentration, 61 min of exposure time and temperature of 37oC witnessing overall desirability of 0.893. The optimum foaming process parameters obtained for SPI and GMS foamed MAP gel considering minimum foam density, maximum foam expansion, maximum foam stability and maximum average bubble diameter were 6.91% SPI, 0.41% CMC and 4.86 min of whipping and 3.87% GMS, 0.39% CMC and 4.89 min of whipping with desirability of 0.885 and 0.889 respectively. Based on nutritional quality, the GMS foamed MAP powder developed through foam mat drying (3mm drying bed thickness and dried 50oC drying air temperature) retained significantly higher functional and nutritional qualities attributes followed by SPI treated MAP powder and fresh aloe powder.EnglishThesis