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

Dhrubajyoti Singha, Md. Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Md. Towhidur Rahman and Md. Anisur Rahman Mazumder
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Dhrubajyoti Singha: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
Md. Fahad Jubayer: Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
Kumkum Devnath: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
Delara Akhter: Department of Genetics and Plant Breeding, Sylhet Agricultural University, Sylhet 3100, Bangladesh
Thottiam Vasudevan Ranganathan: Department of Food Processing Technology, School of Agriculture and Bioscience, Karunya Institute of Technology and Sciences, Coimbatore 641114, India
Md. Towhidur Rahman: Bangladesh Civil Service (Administration), Lalmonirhat 5500, Bangladesh
Md. Anisur Rahman Mazumder: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

J, 2021, vol. 4, issue 3, 1-14

Abstract: Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly ( p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

Keywords: Aloe Vera; cake; minerals; polyphenol; antioxidant; texture (search for similar items in EconPapers)
JEL-codes: I1 I10 I12 I13 I14 I18 I19 (search for similar items in EconPapers)
Date: 2021
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