| dc.creator | Gutiérrez-Álzate,Katherine | |
| dc.creator | Beltrán-Cotta,Luis | |
| dc.creator | Granados,Clemente | |
| dc.date | 2020-06-01 | |
| dc.date.accessioned | 2020-08-05T02:57:48Z | |
| dc.date.available | 2020-08-05T02:57:48Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300390 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/150733 | |
| dc.description | 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. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182020000300390 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.47 n.3 2020 | |
| dc.subject | Bromatology | |
| dc.subject | Milk drink | |
| dc.subject | Passiflora ligularis | |
| dc.subject | Syneresis | |
| dc.subject | Whey | |
| dc.title | Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss) | |
