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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

GUTIERREZ-ALZATE, Katherine; BELTRAN-COTTA, Luis  y  GRANADOS, Clemente. Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss). Rev. chil. nutr. [online]. 2020, vol.47, n.3, pp.390-395. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182020000300390.

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.

Palabras clave : Bromatology; Milk drink; Passiflora ligularis; Syneresis; Whey.

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