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KMID : 1024420100140020118
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Food Engineering Progress
2010 Volume.14 No. 2 p.118 ~ p.126
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Physicochemical Properties of Fibrous Material Fraction from By-product of Aloe vera Gel Processing
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Baek Jin-Hong
Lee Shin-Young
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Abstract
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The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial α-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose Ⅲ and IV like structure. SW (8.24±0.15mL/g), WHC(6.40±0.19g water/g solid) and OHC(10.32±0.29g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial α-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% CaCl2) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of α-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.
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KEYWORD
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Aloe vera gel, dietary fiber, physicochemical property, by-product
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