<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-4226</journal-id>
<journal-title><![CDATA[Revista U.D.C.A Actualidad & Divulgación Científica]]></journal-title>
<abbrev-journal-title><![CDATA[rev.udcaactual.divulg.cient.]]></abbrev-journal-title>
<issn>0123-4226</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Aplicadas y Ambientales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-42262022000100012</article-id>
<article-id pub-id-type="doi">10.31910/rudca.v25.n1.2022.2019</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of incorporation of aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological characteristics and shelf-life of buffalo milk yogurt]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la incorporación de Aloe vera (Aloe barbadensis Miller) en las características fisicoquímicas, bromatológicas y vida útil de un yogurt de leche de búfala]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montalvo-Puente]]></surname>
<given-names><![CDATA[Alba]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montero-Castillo]]></surname>
<given-names><![CDATA[Piedad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarez-Badel]]></surname>
<given-names><![CDATA[Beatríz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Córdoba Facultad de Ciencias Básicas Grupo de Investigación en Desarrollo y Aplicación de nuevos materiales (DANM)]]></institution>
<addr-line><![CDATA[Montería Córdoba]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Cartagena Facultad de Ingeniería Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA)]]></institution>
<addr-line><![CDATA[Cartagena Bolívar]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Córdoba Facultad de Ingeniería Grupo de investigación en procesos agroindustriales]]></institution>
<addr-line><![CDATA[Montería Córdoba]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-42262022000100012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-42262022000100012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-42262022000100012&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT In the dairy industry, fermented products are traditionally made with cow's milk, however, recently other ingredients have been used that give different qualities to the final product; among them is buffalo milk, which has distinctive characteristics and is rarely utilized industrially in Colombia, for this reason, the present study aimed to evaluate the effect of adding aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological properties and shelf-life of buffalo milk yogurt. First, an aloe vera sauce was made, which was added to buffalo milk yogurt in three percentages (5, 10, and 15 %), and one was chosen using a preference ordering test. Subsequently, the selected product was evaluated for physicochemical and bromatological parameters and mineral content. The shelf-life was also calculated using an accelerated shelf-life study at temperatures of 5, 15, 25, and 35 °C. According to the sensory panel the best yogurt was the sample with 15 % of aloe vera sauce. For the bromatological analysis, it was found that the final product had 2.57 % protein, 5.87 % fat, 0.49 % ash, and 74.9 % moisture. Shelf-life calculations yielded an average of 28.6 days. It is concluded that aloe vera positively impacted the bromatological parameters and mineral content of buffalo milk yogurt.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En la industria láctea, se elaboran productos fermentados, tradicionalmente, con leche de vaca; sin embargo, en los últimos tiempos, se han utilizado otros ingredientes, que dan diferentes cualidades al producto final; entre ellos, se encuentra la leche de búfala, que tiene características únicas y además es poco utilizada industrialmente en Colombia. La presente investigación tuvo por objetivo evaluar el efecto de la adición de aloe vera (Aloe barbadensis Miller), en las características fisicoquímicas, bromatológicas y vida útil de un yogurt de leche de búfala. Primeramente, se realizó una salsa de aloe vera, la que se le agregó al yogurt de leche de búfala, en tres porcentajes (5, 10 y 15 %) y se escogió uno, mediante una prueba de preferencia por ordenación. Posteriormente, al producto seleccionado, se le evaluaron los parámetros fisicoquímicos, bromatológicos y contenido de minerales. También fue calculada la vida útil del yogurt, utilizando un estudio de vida útil, acelerado a temperaturas de 5, 15, 25, y 35 °C. De acuerdo con el panel sensorial, se estableció que la mejor muestra de yogurt fue aquella que tenía 15 % de salsa de aloe vera. En cuanto al análisis bromatológico, se encontró que el producto final tuvo 2,57 % de proteína, 5,87 % de grasa, 0,49 % de cenizas y 74,9 % de humedad. Los cálculos de vida útil arrojaron 28,6 días en promedio. Se concluye que el aloe vera impactó positivamente los parámetros bromatológicos y el contenido de minerales del yogurt de leche de búfala.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Buffalo milk]]></kwd>
<kwd lng="en"><![CDATA[Microminerals]]></kwd>
<kwd lng="en"><![CDATA[Probiotics]]></kwd>
<kwd lng="en"><![CDATA[Sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[Bromatology]]></kwd>
<kwd lng="es"><![CDATA[Bromatología]]></kwd>
<kwd lng="es"><![CDATA[Evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[Leche de búfala]]></kwd>
<kwd lng="es"><![CDATA[Microminerales]]></kwd>
<kwd lng="es"><![CDATA[Probióticos]]></kwd>
</kwd-group>
</article-meta>
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