Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss)
ABSTRACT The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were obtained: F1 (control), F2 (5% aloe vera and 15% gran...
Guardado en:
| Autores principales: | , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2020
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300390 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | ABSTRACT The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were obtained: F1 (control), F2 (5% aloe vera and 15% granadilla), F3 (10% aloe vera and 10% granadilla) and F4 (15% aloe vera and 5% granadilla). Next, a sensory evaluation through a hedonic test was conducted to choose the formulation with the highest acceptance. After the best formulation was chosen, a bromatological and syneresis characterization was performed. The F4 sample had the best results in the sensory evaluation. Compared to the F1 sample, statistically significant differences (p<0.05) in all parameters except in total carbohydrates was observed for the bromatological analysis. In the percentage of syneresis, at the end of the 15 days, F4 presented a lower value in this parameter with respect to the control sample. It could be determined that the higher percentage of aloe vera and the lower percentage of granadilla had a big influence on the parameters evaluated, where it presented the best results compared to the other samples evaluated. |
|---|