Aloe vera and a bitter taste in the 5% Aloe vera burgers. Unfortunately,the presence of aloin with a bitter taste in Aloe vera renders it unacceptable for human nutrition (Tumlinson, 1985) while increasing Aloe vera concentration makes the bitter taste more recognizable. Filtration of
the Aloe vera gel is one method of removing aloin and the bitter taste for application in foods (Ramachandra & Rao, 2008). It is interesting that the overall acceptability scores of the beef burgers followed the same trend as their flavor acceptability scores, reflecting the major influence of flavor on overall acceptance. The color and texture of the beef burgers were not significantly influenced by different percentages of Aloe vera added. Some panel members stated that texture was improved by increasing the Aloe vera percentage; however, these differences were not significantly different
(P N 0.05) compared to the control (Table 4). According to the taste panel results, it seems that 1% Aloe vera concentration is the threshold levelwhich has no significant effects on the sensory quality of the product; however, panel members were still satisfied with burgers containing 3% added Aloe vera.