Open AccessIndustrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)
Author(s) -
Katherine Gutiérrez-Álzate,
Luis Alfonso Beltrán-Cotta,
Crystal Conde
Publication year - 2021
Publication title -
ciencia y tecnología agropecuaria
Language(s) - English
Resource type - Journals
eISSN - 2500-5308
pISSN - 0122-8706
DOI - 10.21930/rcta.vol22_num2_art:1489
Subject(s) - food science , fermentation , passifloraceae , aloe vera , sensory analysis , pulp (tooth) , biology , passiflora , mathematics , chemistry , botany , medicine , pathology
Currently, the food industry searches for innovation and the use of natural and more economical resources. With this in mind, the industrial application of whey was used to elaborate a yogurt-type fermented milk drink with Aloe vera L. crystals (Asphodelaceae) and Passiflora ligularis Juss. (Passifloraceae). For this purpose, A. vera crystals and granadilla or passionfruit pulp, were extracted and added to the four formulations established. Physicochemical, bromatological, microbiological, and sensory analyses (hedonic test) were carried out. The formulations with the highest content of A. vera (F4) and granadilla (F2) showed the best results in bromatological, microbiological, and sensory properties. The A. vera crystals and the granadilla pulp are of great industrial value due to the improvement that their addition gave to the physicochemical, bromatological, microbiological, and sensory properties of the yogurt-type fermented milk drink.