Evaluation of quality parameters for a dairy drink with fermented Aloe

Abstract

Due to the diversification of dairy products developed in the state of Falcón, the
introduction of a fermented dairy product derived from yogurt combined with
Aloe vera gel, a traditional crop of the region, is novel due to its nutritional
properties and health benefits. The objective of this research was to evaluate
the quality of a dairy drink with fermented aloe according to current regulations.
Important authors such as Tamime and Robinson (1), Morillo and Toyo (2),
Méndez and Romero (3) were taken as references. Product elaboration runs
were carried out on a laboratory scale, in order to establish the adequate
proportions of the fruity Aloe gel by mixing fruit pulp, sugar and Aloe gel, the
most accepted being the 1:1:1 ratio. The physicochemical and microbiological
characterization of the raw material and the finished product was carried out
using the COVENIN standards and organoleptic tests to untrained judges to
ensure the acceptance of the product, from which a fermented milk drink was
obtained with the addition of 50 % gel of Fruity Aloe with a pH of 4,51; a
titratable acidity of 0,837 % lactic acid; 3,64 % fat and 12,92 % non-fat solids.
Regarding the microbiological quality, few yeasts and the absence of coliform
bacteria were found, which complies with the physicochemical and
microbiological requirements demanded by the regulations, allowing the
obtaining of a quality product suitable for human consumption based on natural
raw materials.