Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile : Aloe Vera-Supplemented Fortified Bread

Nighat Raza; Naheed Bano; Ali Hamza; Ambreen Naz; Muhammad Shahbaz; Shamas Murtaza; Maha Khan; Muhammad Kaleem; Ahmed Mujtaba; Bisma Shabbir

doi:10.54393/df.v5i01.124

Authors

Nighat Raza Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Naheed Bano Faculty of Veterinary and Animal Sciences, MNS-University of Agriculture, Multan, Pakistan
Ali Hamza Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Ambreen Naz Department of Home Sciences, MNS-University of Agriculture Multan, Pakistan
Muhammad Shahbaz Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Shamas Murtaza Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Maha Khan Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Muhammad Kaleem Department of Food Science and Technology, University of Narowal, Narowal, Pakistan
Ahmed Mujtaba Department of Food Sciences and Technology, Faculty of Engineering Sciences and Technology, Hamdard University, Islamabad, Pakistan
Bisma Shabbir Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan

DOI:

https://doi.org/10.54393/df.v5i01.124

Keywords:

Aloe Vera, Bioactive Compounds, Fortified Bread, Health Benefits, Medicinal Plants

Abstract

Aloe vera is the medicinal plant rich in bioactive compounds. It has a potential to cure many health related problems. The challenge for the food sector is to create novel food products with health promising properties. Objective: To fortify the bread with two different varieties of Aloe vera in different treatments in varying proportion (0, 10, 20, 30%). Methods: The raw material was analyzed and compositional results of proximate analysis of Aloe vera gel indicated the moisture content (98 ± 0.081, 98.5 ± 0.816), crude protein (0.39 ± 0.008, 0.34 ± 0.0081), crude fat (0.22 ± 0.081, 0.23 ± 0.016) crude ash (0.4 ± 0.081, 0.4 ± 0.081), crude fiber (0.59 ± 0.081, 0.31± 0.0816), and NFE (0.4 ± 0.163, 0.01 ± 0.0081) % for Aloe barbedensis miller and A. barbedensis marlothi respectively. The product was developed using different proportions of both varieties of Aloe vera. The proximate, mineral, color, texture and sensory properties of the Aloe vera fortified bread samples were evaluated. Results: Results of the proximate analysis showed that addition of 20% of marlothi variety of Aloe vera enhance the texture of bread. However, the sensory evaluation indicated that the 20% Aloe vera fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of quality attributes evaluated in this study. Conclusions: Fortification of bread with Aloe vera gel increased the fiber content and macronutrient of conventional bread. In addition, the Aloe vera fortified bread was rich in minerals and also acceptable to consumers at 20% fortification level.

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