Effect of maltodextrin on the properties of lyophilized Aloe vera (Aloe Barbadensis Mill) powder

The effect of maltodextrin concentrations (10%, 15% and 20%) on the properties of lyophilized Aloe vera powder was investigated. Addition of maltodextrin in Aloe vera juice yielded powder with free flowable properties. The moisture content and water activity of the powder decreased with incorporation of maltodextrin. Colour properties observed on the basis of L*, a* and b* revealed that lightness (L*) of the powder increased with incorporation of maltodextrin while a* and b* decreased. Highest L* values (86.87) was observed at 20% concentration of maltodextrin. Bulk and tapped density increased with incorporation of maltodextrin. Powder recovery improved with addition and increasing concentration of maltodextrin. Water solubility, swelling capacity and dissolution time increased whereas the water absorption index, hygroscopicity decreased upon addition of maltodextrin. Maltodextrin decreased the cohesiveness measured in terms of Hausner ratio of the powder. Carr index and Hausner ratio measured showed the better flow properties of the powder.