Background::
Probiotics and Aloe vera consumption is reported to have several physiological benefits including immunity. The demand for these two food ingredients is ever increasing. However, Aloe vera supplementation in food products may lead to loss of it’s biological activity and may adversely affect the palatability. Probiotics supplementation in food products encounters challenges like survivability in food matrix. It was observed that supplementation of prebiotics improves the probiotics survivability in harsh environments. Aloe vera has shown to improve the probiotic survivability in food matrices and fermentation of Aloe vera by probiotics found to decrease the undesirable effects on food products.:
Hence, there appears a possibility that health food with better physiological benefits can be prepared by supplementing Aloe vera and probiotics combinely in a food matrix. Technology Details::
Lassi is a popular fermented milk beverage and is very much liked by all age groups. Supplementing Aloe vera and probiotics in lassi will bring the health benefits of these two ingredients sin a single matrix while overcoming the limitations when they have been added individually. Aloe vera supplemented probiotic lassi was developed by Dairy Technology Division, ICAR-NDRI, Karnal. The developed product found to have good sensory attributes with high probiotic survival and improved immunomodulatory properties (in animal model). This product addresses the ever-increasing consumer demands for the health foods.