Background and Objectives: Aloe Vera is native to tropical and subtropical regions and considering the combined assets of its active constituents, as a plant has long been used to treat various diseases. In this study the effect of different concentrations of Aloe Vera Gel on qualitative characteristics and viability of probiotic bacteria in Dough was studied.
 Materials & Methods: Different percentages of Aloe Vera Gel (0, 5, 10, 15 and 20 percent)  were added to probiotic Dough and was placed in refrigerator. The relevant test was carried out in three cycles of 10 days on the dough. Sensory evaluation was carried out one day after production and again after twenty-eight days following production  by a team of 10 trained raters in terms of sensory properties (color, odor, flavor, texture and taste). Serum Separation of samples were measured. Probiotics counting was done on MRS agar medium. Rheological tests were done a day after preparation at 2/0 ± 10 ° C using a Rheometer with concentric cylinder geometry.
Results: Increasing the percentage of Aloe Vera Gel had no significant effect on odor and color, but the texture and overall acceptability was significantly affected. It also reduced serum separation percentage. The number of living cells of probiotic bacteria in all samples significantly decreased with time. Generally, concentrations of 10% Aloe Vera had the highest survival rate of probiotic bacteria in all storage times and at the end of storage contained 3.1 ± 0.3× 10⁷ CFU / ml   Lactobacillus acidophilus and the 1.2±0.2×10⁷ CFU/ml  Bifidobacterium animalis. Viscosity decreased with increasing shear rate, which was evident in  samples containing 10 and 20 percent aloe vera Gel compared to control and other samples containing gel.
Conclusion: According to the results of different concentrations of Aloe Vera on qualitative  and sensory properties of probiotic Dough, 10% concentration was chosen as the most suitable concentration.