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Several Functional Properties of Freeze-dried Powder of Pre-concentrated Aloe vera gel  

Lee, Nam Jae (Department of Food Science and Technology, Dongguk University)
Lee, Seung Ju (Department of Food Science and Technology, Dongguk University)
Publication Information
Food Engineering Progress / v.13, no.3, 2009 , pp. 216-220 More about this Journal
Abstract
The several functional properties of freeze-dried powder of Aloe vera gel was examined as influenced by pre-concentration degrees of the gel solution. As a pre-treatment prior to freeze drying, the gel solution was vacuum-concentrated by three levels (unit: g-water/g-solids) - high (H), 76; medium (M), 119; low (L), 159. In FT-IR spectra, the sample H showed the highest absorbance in the range of 1600-1550 $cm^{-1}$ and 1450-1400 $cm^{-1}$, which corresponded to level of the acetyl group in glucomannan. The sample H of freeze-dried powder was the highest in polysaccharide content, jack bean urease inhibition rate, and FAC (fat adsorption capacity). It could be inferred that the sample H had an effect on Helicobacter pylori inhibition and fat adsorption suppression according to urease inhibition rate and FAC, respectively.
Keywords
Aloe vera gel powder; freeze-drying; preconcentration; functional properties;
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