REVIEW: PRODUCTION OF ALOE VERA YOGHURT USING DIFFERENT FORMS OF ALOE VERA

Abstract

This review on the production and quality of cow milk yoghurt by adding different forms of aloe vera, provides an efficient way to integrate knowledge on the value-added yoghurt and their specific quality characteristics. This review mainly discussed the production technologies and quality of value-added yoghurt and their nutritional and medicinal value for yoghurt consumers. Extracted secondary data from previously published sources categorized and summarized to get the conclusions regarded that study. Dairy products incorporating aloe vera are also gaining popularity. Aloe vera powder, Aloe vera juice, Aloe vera gel, and Aloe vera cubes were utilized for the preparation of yogurt. Aloe vera gives more nutritional value to the yoghurt. Health benefits of aloe vera include its application in wound healing, treating burns, minimizing frost bite damage, protection against skin damage from x-rays, lung cancer, intestinal problems, increasing high-density lipoprotein (HDL), reducing low-density lipoprotein (LDL), reducing blood sugar in diabetics, fighting acquired immune deficiency syndrome (AIDS), allergies and improving the immune system. The Aloe vera Probiotic Yogurt was produced using standardized milk incorporating different forms of Aloe vera. Such as Aloe vera gel, Aloe vera juice, cube, and Aloe vera powder. It is discussed how aloe vera affected the quality of end product yoghurt and what are the forms of adding those ingredients and related technologies. The review study found that different forms of aloe vera juice, aloe vera gel, aloe vera powder, and aloe vera cube were used to prepare aloe vera yoghurt.