International Journal of Academic Health and Medical Research (IJAHMR)   Year: 2023 | Volume: 7 | Issue: 1 | Page No.: 1-3 Incorporation Technology to Aloe vera (Aloe barbadensis miller) Juice as a Functional Ingredients in Yoghurt Download PDF Mohamed Rifky,, Kamar Serkaev, Murodjon Samadiy Abstract: The study was conducted to develop incorporation technology of Aloevera juice in yoghurt which has functional ingredients which increase the bioactivities in human. Aloevera juice was prepared and added into the yoghurt with 4 treatments named as T1, T2, T3 and T4 with 2%, 4%, 6%, and 8% respectively and T0 (control). Pre prepared Aloevera mixture was heated in 700C and added after pasteurization to protect the functional properties from heat shock. The chemical characteristics including the moisture, ash, titratable acidity, pH, protein and carbohydrates were evaluated for raw pulp. Molds and yeast microbial counts were detected for juice before incorporation. The study found that T3 was the most liked product with highest score for nearly all the evaluating parameters.