QUALITY CHARACTERISTICS OF DRIED ALOE

The effect of drying method on the preservation of aloe's functional substances, as well as total antioxidants and glass transition temperature (Tg) of dried aloe were investigated. The differentiations of drying upon the polysaccharides of the gel were studied using 1 H NMR and FT-IR. The concentration of minerals in aloe vera gels were determined by ICP-AES before and after drying. Total antioxidants were measured using DPPH enzyme. Tg, measured for various water activities using DSC, decreased with water activity increment. Concentration of polysaccharides was affected by the drying process, while minerals concentration remained practically constant.