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Development and characterization of functional cultured buttermilk utilizing Aloe vera juice

Paper ID Volume ID Publish Year Pages File Format Full-Text
19655 43115 2016 5 PDF Available
Title
Development and characterization of functional cultured buttermilk utilizing Aloe vera juice
Abstract

Cultured buttermilk is an ancient dairy beverage with high nutritive and therapeutic value. In the present study, a novel cultured buttermilk beverage was formulated using Aloe vera juice fortification. The developed cultured buttermilk was analyzed for viscosity, phase separation, acidity, pH and sensory properties. Cultured buttermilk fortified with Aloe vera juice (5–20%) showed non-significant changes in buttermilk acidity and pH. However, Aloe vera juice decreased the phase separation and increased the viscosity of the beverage. The viscosity of the cultured buttermilk samples increased proportionally with increased levels of juice fortification. Sensory characteristics of Aloe vera fortified cultured buttermilk samples were also evaluated such as color and appearance, body and mouthfeel, flavor and overall acceptability. Samples with 10% Aloe vera juice level obtained the highest scores in the sensory evaluation. Aloe vera juice fortification at 10% level in cultured buttermilk improved nutritive, physicochemical and desirable sensory characteristics.

Keywords
Milk; Phase separation; Viscosity; Sensory; Functional food
First Page Preview
Development and characterization of functional cultured buttermilk utilizing Aloe vera juice
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 105–109
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering