Structural and thermal interaction studies of aloe vera (aloe barbadensis miller) gel powder and developed food bars

Fruits and vegetables are the basic sources of nutritional food products, developed through incorporation of their flours, extracts, bioactives and functional ingredients in different concentrations, and with different combinations. Due to the valued nutritional and functional properties, aloe vera plant has special importance in food and pharma sectors. In the current study aloe vera gel, in the form of pulp was produced from aloe vera plants, and its gelatinous matrix was converted into powder, with the aim of utilization in food bar, with different combinations. Food bars have been catagorized as intermediate moisture food products with improved shelf life, stability and quality. Food bars with different concentrations (0, 0.5, 1.0, 1.5, 2, 2.5 and 3