Impact of Aloe vera juice and isabgol husk on microbial quality of wheat flour vermicelli

Abstract

The present investigation was aimed to study the impact of Aloe vera juice and isabgol husk in microbial quality of wheat flour vermicelli. Aloe vera based vermicelli were prepared using seventeen treatment formulations of Aloe vera juice (18%, 20%, 22% and 24%), isabgol husk (0%, 0.5%, 1.0% and 1.5%) and wheat flour (100% - % Aloe vera juice and % isabgol husk) along with standard formulation (18% water and 82% wheat flour). Prepared vermicelli after cold extrusion were dried in dryer at 50°C temperature for 10 min to remove moisture up to 8 % followed by cooling at room temperature, packing in PP bags and storage at room temperature for six months for periodical analysis of microbial quality. The results of the present investigation indicate that the vermicelli prepared using 24% Aloe vera juice, 1% isabgol husk and 75% wheat flour (F13) were found to resist microbial growth during six month of storage.