Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)

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. (Passifl...

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Bibliographic Details
Published inCiencia y Tecnología Agropecuaria Vol. 22; no. 2
Main Authors Gutiérrez Álzate, Katherine, Beltrán Cotta, Luis Alfonso, Granados Conde, Clemente
Format Journal Article
LanguageEnglish
Portuguese
Published Bogota AgroSavia. Corporación Colombiana de Investigación Agropecuaria 2021
Corporación Colombiana de Investigación Agropecuaria - Corpoica
Corporación Colombiana de Investigación Agropecuaria (Corpoica)
Subjects
AGRICULTURE, MULTIDISCIPLINARY
Aloe
Aloe vera
Asphodelaceae
Crystals
Fermented food
Fermented milk products
Food industry
Industrial applications
microbiological properties
Milk
Passiflora ligularis
Passifloraceae
pasteurization
Pulp
Sensory evaluation
Sensory properties
storage
temperature
Whey
Yogurt
propiedades microbiológicas
almacenamiento
evaluación sensorial
pasteurización
sensory evaluation
temperature
pasteurization
microbiological properties
storage
temperatura
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Summary: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.
ISSN:0122-8706
2500-5308
2500-5308
DOI:10.21930/rcta.vol22_num2_art:1489