Issue: Số 1 - Tháng 1 - 2022Hóa học - Công nghệ thực phẩm
A study on producing bottled aloe vera and chia seed drink
Published: July 30, 2026
Abstract
This research is to diversify natural drinks to meet the needs of consumers and to improve the economic value of aloe vera. The research examines the impacts of CaCl2 concentration level (0, 0,5, 1, and 1,5%) and gel beads processing time (20, 30, 40, and 50 minutes) on the structure of aloe vera. The research also investigates the impacts of aloe vera - chia seeds mixing ratio (0,1÷0,4%) and pectin concentration (0÷0.3%) on the sensory value of product. The results show that the quality of product reaches requirements when the aloe vera is processed with 1% CaCl2 for 40 minutes. The 0.3% aloe vera-chia seeds mixing ratio and the 0.2% pectin create the suspension stability, harmonization and homogeneity for the product, giving a good quality.
Keywords
aloe verachia seedstructuremixingquality
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