Whey fermented drink with the addition of sabila juice (Aloe vera L.) and blackberry pulp (Rubus glaucus Benth) with caracteristic probiotics

Abstract

This work had as objective to develop whey fermented drink with the addition of sabila juice (Aloe vera L.) and blackberry pulp (Rubus glaucus Benth) with probiotics characteristics and good acceptability. The raw materials were sweet whey, blackberry pulp, sabila juice all pasteurized, powdered whey, artificial sweetener sucralose and steviosida in relationship 1:1 and probiotic cultures concentrated lyophilized dairy. The drink formulations were obtained by means of a design Surface of Answer type Box Benhken, the independent variables were dose of sabila juice (7 to 15 %), dose blackberry pulp (6 to 12 %) and cultures dose (2,5 to 5%) and the variables of answer stability to the sedimentation, viscosity, viability of the microorganisms probiotics and acceptability. The formulations were standardized to 9 ± 0, 1% of dairy total solids with powdered whey. The fermentation was carried out with the mixture of whey and sabila juice according to design to 40 ± 1oC, once finished it was incorporated the blackberry pulp to 20oC. To the fermented drink it was determined acidity, pH and viscosity according to Ecuadorians norms, viability and acceptability. To the selected drink it was carried out test of gastric barrier in vitro, antimicrobial activity and population acceptability. The obtained drink presented an acceptability of “like it”, the viability microorganism’s probiotics above 109 cfu/g, resistance to the gastric barrier and with antimicrobial activity that allows classifying it as probiotic fermented drink.