Abstract
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.
Highlights
Whey is a by-product obtained in the process of cheese production
Another type of food in which whey has been recently used is in the production of fermented milk drinks from lactic acid bacteria, which are usually mixed with fruits or flavors
Sensory analysis The results found indicate that the heat treatment of the aloe vera crystals eliminated the presence of aloin, which negatively affects the sensory characteristics of the foods where this ingredient is used, as mentioned by some authors[26,27,28]
Summary
Whey is a by-product obtained in the process of cheese production. It is often not used and discarded as effluent to rivers, which causes economic losses to the company and pollutes the environment[1]. Whey has been used as an ingredient in the production of milk drinks with fruit, kumis and kefir. Another type of food in which whey has been recently used is in the production of fermented milk drinks from lactic acid bacteria, which are usually mixed with fruits or flavors. Fermented milk drinks based on whey have been widely accepted because of their nutritional value, acceptable taste and low production price[1,5]
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