Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage

Bread is the main source of a large part of the energy, protein, minerals and vitamins required by humans. Aloe Vera is one of the oldest medicinal plants that beside of fiber, minerals, vitamins, amino acids and natural sugars, have antimicrobial agents, anti-inflammatory and antioxidant Therefore, its use helpful for the prevention and treatment of Alzheimers, heart disease, digestive problems. This study examined the effect of addition of aloe vera powder in quantities of 1, 3, 6 and 9% (w / w based on flour) on the quality of bagette bread, as well as changes in microbial, texture, color and water absorption properties of bread within 72 hours in order to produce the functional bread. The results showed that the adding of aloe vera powder, causing controlling the activity of microorganisms and mold and yeast, increase swelling power and reduce staling the bread. However, volume, brightness, Points smell, taste and the ability to chewing has declined. In general, investigation of breads characteristics in this study showed that the adding powder of aloe vera until 1%, causing improve the quality of shelf life and increase the healthly value of bagette breads that is produced.