QUALITY AND STANDARD CHARACTERISTICS OF KOREAN RAMEN CONTAINING ALOE VERA GEL SPRAY DRIED POWDER AS K-FOOD

DongMyong Kim*, ChaeYun Yang, YeoJin Lee, SeoHyeon Hwang, Sung-Yeun Park, Na-Yeun Kim, Hyung-Kon Lee, Yong-Seong Kwon and Yeon-Mea Choi

This study investigates the addition of Aloe vera gel dry powder to K-food Ramen to improve their nutritional and functional properties. Aloe vera, well known for its medicinal properties, has potential as a functional food ingredient. This study aimed to analyze the changes in the preparation, quality characteristics, and texture of Korean Ramen as a function of the concentration of aloe vera gel dry powder (0%, 1.4%, 2.8%, and 4.2%). The weight and volume gain, pH, turbidity, and texture characteristics of the ramens were evaluated. The results showed that increasing the aloe vera content significantly improved the weight and volume of the cooked ramens due to the water absorption properties of Aloe vera polysaccharides. However, higher concentrations of Aloe vera decreased the hardness and cohesion of the ramens, and sensory evaluation showed that the ramens containing 2.8% Aloe vera gel dry powder were the most preferred in terms of taste, texture, and overall palatability. This study highlights the potential for adding Aloe vera to ramen products to spur innovation in health-oriented functional foods.