Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Aloe Vera leaves have great potential as an economic supplement with adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes leaf gel (AVG) powder. AVG was freeze-dried produce powder (ALP), and four were prepared different proportions of ALP (0, 4, 6, 8%). contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 0.64), iron (175 3.05) than refined wheat flour (RWF). Along total polyphenols flavonoids, demonstrated good antioxidant activity. ALP-cakes RWF-cakes also evaluated for their functional properties. addition 6 8% the formulation increased polyphenols, activity in cakes. Hardness chewiness but decreased RWF-cakes, while cohesiveness springiness ALP-cakes. In conclusion, best a 4% incorporated cake, can be supplemented at rate up improve nutrient value. This is first evaluate quality characteristics fortified using ALP.