Abstract
Aloe vera is a type of crop that is easy to cultivate and highly popular in Vietnam, with a unique nutritional composition and functional characteristics that are increasingly applied in pharmaceuticals, cosmetics, and especially food. The aim of this study was to investigate the effect of aloe vera gel on the physical properties of plant-based cream such as viscosity, melting point, and structural properties. With water as the main component, accounting for 98.05 ± 0.01 %, the aloe vera gel was added to the formula of plant-based cream with mung beans and coconut milk at 0, 100, 150, 200, 250, and 300 (g). A total of 6 ice cream bar samples were studied and 1 control sample (Wall’s Seru ice cream) was determined for TPA structural properties including hardness (kg), cohesion, resilience (kg), and chewiness (mJ). The results showed that the cream with 250 g of added aloe vera gel had suitable and comparable properties to Seru cream. As the proportion of aloe vera gel increased, the viscosity of the cream decreased, and conversely, the melting rate of the cream increased. Importantly, when the highest level of aloe vera gel liquid (300 g) was added, the obtained plant-based cream still had high viscosity and a slower melting time compared to the control sample of the control ice cream bar. The results of this study can be applied to the development of plant-based creams, without milk, to serve the diverse needs of customers, while reducing the adverse environmental impacts in the current global situation.
