Osmotic Dehydration of Aloe-vera Gel Discs
Dehydration of Aloe-vera
DOI:
https://doi.org/10.21921/jas.v10i02.12726Keywords:
Sugar concentration, Rehydration ratio, Moisture content, Colour, DryingAbstract
Aloe-vera is a perennial plant with various pharmaceutical properties. The potential use of Aloe-vera products often involves some type of processing, like heating, dehydration and grinding. Aloe-vera gel discs were osmotically dehydrated at different temperatures (30o, 40o and 50º C) and different sugar concentrations (30o, 40o and 50º Brix). The best temperature and concentration combination obtained were 50oC and 40º Brix, respectively with maximum moisture loss and minimum solute gain. The osmotically dehydrated samples were further dried and compared with raw dried samples. The osmotically dehydrated sample dried to lower moisture content compared to raw sample. The rehydration ratio, colour retention and organoleptic properties of osmotic dehydrated samples were far better than raw dried samples. Osmotic dehydration can be used as an effective processing technique for Aloe-vera without loss in its quality and functional activity.
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