Journal of Food Processing & Technology

Value added products of Aloe Vera

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Madhavi Latha Modi, P. Chan Sulthana and S. Kaleemullah

Posters: J Food Process Technol

Abstract:

Aloe vera is a traditional medicinal plant belonging to the family Liliaceae. There are about 500 species in the world?. Aloe barbadensis miller is the group used for the preparation of several food products. Aloe is derived from Arabic word ?alloeh? means ?bitter?. Aloe vera leaf contains 95% of water, 75nutrients, 200 active compounds, 20 minerals, 18 amino acids, 12 vitamins, and 92 enzymes. Barbaloin and homonataloin are the metabolites responsible for the purgative properties of aloe. Anthraquinone such as aloin A and B are responsible for laxative and healing properties. It aids in digestion and cures digestive disorders. It can be used as the source of vitamins like A, B1, B2, B6, B12, C, E, Folic acid, Niacin. Aloe vera leaf is processed by boiling, pasteurization, and cold processing. Cold processing preserves the enzyme activity and locks the nutrients better in its products. Aloe vera juice strengthens immune system, and also helps in digestive disorders like constipation, indigestion. It can also be used as preservative due to the presence of antioxidants. Due to its nutritional value it can be incorporated as base food products like aloe juice, aloe squash, to get nutritional food to human health.

Biography :

M.Madhavi Latha has completed B.Tech. (Food Technology) from Acharya NG Ranga Agricultural University, India and doing MABM in the same university. She attended many conferences and seminars.