|
KMID : 1024420140180020146
|
|
Food Engineering Progress
2014 Volume.18 No. 2 p.146 ~ p.153
|
|
|
An In Situ Quality Estimation of Raw Aloe vera Gel by Using the Flocculation Property of Bentonite Suspension
|
|
Kwon Hye-Mi
Hur Won
Lee Shin-Young
|
|
|
Abstract
|
|
|
|
The glucomannan content of Aloe vera gel was measured by a novel method using a bentonite suspension that floc-culates upon mixing with gels prepared by hand filleting of aloe leaf. An optimum flocculation condition was deter-mined to be Aloe vera gel diluted in the range of 2 to 5-fold and then a bentonite suspension 1% (w/v) mixed withthe gel sample in the ratio of 8:2 (v/v) to provide a mixture volume of 10mL with the length to diameter ratio of5. Under the conditions of these experiments, a rapid settling (<3 min) of more than 90% of the bentonite wasachieved only when the aloe gel sample was properly diluted. The glucomannan concentrations in various dilutedsamples with the highest settling rates were identified in the range of 195.7±21.4mg/L; thus, the results indicate thatthe glucomannan content may be determined from the dilution rate of the aloe gel sample that exhibits the highestsettling rate. This study provides a simple, rapid, and cost-effective assay for the estimation of the glucomannanlevel in raw Aloe vera gel.
|
|
|
KEYWORD
|
|
|
Aloe vera gel, bentonite suspension, glucomannan determination, flocculation property
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|