Develop a whey Drink Fermented with the addition of Aloe vera juice and Fruit Pulp

• Main Authors: Diómedes Hernán Rodríguez-Villacis, Aldo Hernández-Monzón
• Format: Article
• Language: Spanish
• Published: Universidad de Oriente 2017-01-01
• Series: Tecnología Química
• Subjects: suero dulce, bebida fermentada, jugo de aloe, pulpa de guanábana, cultivos probióticos.
• Online Access: http://revistas.uo.edu.cu/index.php/tq/article/view/1919

This work had as objective to develop a hypocaloric fermented whey drink with the addition of aloe juice, soursop pulp and probiotics cultures The raw materials were: sweet whey, soursop pulp (Annona muricata L), aloe juice (Aloe vera, B) artificial sweetener of the signature Splenda and the probiotics cultures: Bifidobacterium sp., S. thermophilus, L. acidophilus and L. delbrueckii subsp. bulgaricus. For the elaboration of the fermented drink, the whey was mixed with soursop pulp and aloe juice in the proportions: soursop pulp 10, 15 and 20 % and the aloe juice in 5, 10 and 15 %. The mixture was standardized to 8 % milk total solids with skimmed milk powders. The mixture was inoculated with the lactic cultures at 4 % and the fermentation was realized at 42 ± 1oC. In the formulations developed it was controlled acidity and acceptability. The best fermented drink formulation low in calories was the one with soursop pulp 15 % and aloe juice 10 %, was chosen as the best with a product´s aggrade intensity of “like it”. The shell life at 4 oC can be until 21 days.