Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Dhrubajyoti Singha
,
Md. F. Jubayer
* ORCID logo ,
Kumkum Devanath
,
Delara Akhter
,
Thottiam Vasudevan Ranganathan
,
Md. T. Rahman
,
Md. Anisur Rahman Mazumder
* ORCID logo
Version 1 : Received: 14 June 2021 / Approved: 15 June 2021 / Online: 15 June 2021 (11:04:27 CEST)

A peer-reviewed article of this Preprint also exists.

Singha, D.; Jubayer, M.F.; Devnath, K.; Akhter, D.; Ranganathan, T.V.; Rahman, M.T.; Mazumder, M.A.R. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J 2021, 4, 430-443. Singha, D.; Jubayer, M.F.; Devnath, K.; Akhter, D.; Ranganathan, T.V.; Rahman, M.T.; Mazumder, M.A.R. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J 2021, 4, 430-443.

Abstract

Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p<0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p<0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p<0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.

Keywords

Aloe Vera; cake; minerals; polyphenol; antioxidant; texture.

Subject

Chemistry and Materials Science, Analytical Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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