Desarrollo de una Bebida láctea fermentada con la incorporación de Aloe vera y Aceites esenciales

Abstract

As an alternative to fermented milk drinks, in the present work a yoghurt based on whole milk, incorporated with aloe vera (AV) and essential oil (AE) orange, materials from underutilized resources and waste was developed. For this AV was used heat treated at 70 Celsius degree, after previous sensory testing in dairy matrices with AE orange, lemon, grapefruit, tangerine, lemon verbena, mint, lemon verbena, lavender, mint and ginger essential oil was selected orange. The ingredients of the formulation had a marked influence on the proximal composition, physicochemical properties, antioxidant activity, rheological parameters and service life of the samples. The addition of AV has a positive effect on the protein content of yogurt, physico-chemical and rheological parameters. Furthermore, addition of orange AE produces changes in the fat content, antioxidant activity and microbiological parameters. The interaction between the AE and the AV caused significant changes in the properties of the yogurt obtaining an increase in protein content, antioxidant capacity and viscosity development of lactic acid bacteria which causes decreased fat content. In all cases and after the sensory analysis of the products obtained, they maintain their characteristic flavor and aroma storage for 21 days.