Author(s):

Atul Kumar Yadav, Avinash Singh and Kailash Chandra Yadav

Abstract: Efficacy of flavored Aloe vera cubes as a replacement of fruit jelly cubes in Probiotic Yogurt (APY) was investigated. Aloe vera is widely used as functional raw material in food especially in dairy products. Aloe vera probiotic yogurt was fermented with yogurt cultures contained Streptococcus thermophilus (NCDC074), Lactobacillus Bulgaricus (NCIM2057) starter cultures and Lactobacillus Acidophilus (NCIM2903) probiotic were incubated at 37 °C for 24 hours. The Aloe vera Probiotic Yogurt was produced using standardized milk incorporating Aloe vera cubes soaked in pineapple juice and litchi juice incubated at 42 °C for 4.30 hrs. Quantitative investigation of physico- chemical attributes like protein 2.64 to 2.6, fat 4.78 to 4.7, moisture 68.4 to 64.5, ash 1 to 0.83, Carbohydrate 19.81 to 19.45, Total Solids 28.21 to 27.94, Total soluble solids° Brix (refractometer) 35 to 31, pH 4.24 to 4.04,Titratable acidity 1.16 to 0.39,Probiotic count 0^th day 9.1x10⁷ to 7.4 x10⁷, Probiotic count 7^th day 8.8 x10⁷ to 6.32 x10⁷, probiotic count 14^th day 8.55 x10⁷ to 6.15x10⁷, Yeast and mold count 45 to15 maximum and minimum value respectively of Aloe vera cube probiotic yogurt. The study shows that Aloe vera probiotic Yogurt can be used as a good carrier of probiotic bacteria with bacterial counts more than the suggested level.

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