Characterization of yogurt goat milk added Aloe vera and Stevia rebaudiana with functional potential  

作　　者：Mariela Enriquez Mario Cruz Rosa MRodríguez-Jasso Araceli Loredo-Treviño Aurora Garza Ruth Belmares 

机构地区：[1]Autonomous University of Coahuila,Blvd.V.Carranza and Engineer JoséCárdenas s/n Col.Republic C.P.25280,Saltillo,Coahuila,Mexico [2]Autonomous Agrarian University Antonio Narro,Calzada Antonio Narro 1923,Buenavista,C.P.25315 Saltillo,Coahuila,Mexico [3]Autonomous University of Nuevo León,Faculty of Public Health and Nutrition,Avenida Dr.Eduardo Aguirre Pequeño and Yuriria,Col.Mitras Centro,C.P.64460,Monterrey,N.L.,Mexico.

出　　处：《Food and Health》2023年第4期16-23,共8页食品和健康（英文）

摘　　要：The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vitamins,minerals and improves the action of enzymes.Present work investigated bromatological,microbiological,sensorial properties and shelf-life of different yogurt goat milk formulations with Aloe vera and natural sweeteners.The goat yogurt with 99.40%A.vera pulp and 0.60%S.rebaudiana presented the best nutritional composition,being suitable for human consumption representing an innovative product with a great functional potential.The synergy between the ingredients used in the yogurt processing resulted in an innovative product to the market.Goat milk has a lower cost per liter in comparison with cow milk,Aloe vera is accessible due to its fast-vegetative propagation,Stevia Rebaudiana has a great popularity for being a natural sweetener with no calories,and all these products are produced in México.

关 键 词：Aloe vera functional food goat milk PULP Stevia rebaudiana yogurt. 

分 类 号：R15[医药卫生—营养与食品卫生学]