Desarrollo y evaluación de un yogurt funcional a base de leche de cabra adicionado con Aloe vera


Facultad de Ciencias Químicas

Mariela Enríquez Acevedo

Abstract: The health problems that are presented today are alarming due to noncommunicable diseases such as diabetes mellitus, due to this there is a tendency in the development of functional foods, one of them is yogurt for tis nutritional content, easy digestion and noble food to add ingredients with functional potential. Currently for a greater impact in the elaboration of this type of food, it is necessary to evaluate not only the nutritional content, but also its functionality to know if the synergy of inocluded ingredients provides a greater or lesser beneficial response for the population.

Thesis Mariela Enríquez Acevedo