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KMID : 1024420090130030216
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Food Engineering Progress
2009 Volume.13 No. 3 p.216 ~ p.220
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Several Functional Properties of Freeze-dried Powder of Pre-concentrated Aloe vera gel
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Lee Nam-Jae
Lee Seong-Ju
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Abstract
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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.
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KEYWORD
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vera gel powder, freeze-drying, preconcentration, functional properties
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