The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were obtained: F1 (control), F2 (5% aloe vera and 15% granadilla), F3 (10% aloe vera and 10% granadilla) and F4 (15% aloe vera and 5% granadilla). Next, a sensory evaluation through a hedonic test was conducted to choose the formulation with the highest acceptance. After the best formulation was chosen, a bromatological and syneresis characterization was performed. The F4 sample had the best results in the sensory evaluation. Compared to the F1 sample, statistically significant differences (p<0.05) in all parameters except in total carbohydrates was observed for the bromatological analysis. In the percentage of syneresis, at the end of the 15 days, F4 presented a lower value in this parameter with respect to the control sample. It could be determined that the higher percentage of aloe vera and the lower percentage of granadilla had a big influence on the parameters evaluated, where it presented the best results compared to the other samples evaluated.

La fritura a vacío es una técnica que se realiza en un sistema cerrado a presiones inferiores a la atmosférica, disminuyendo el punto de ebullición del agua, lo que reduce de modo relevante las temperaturas utilizadas durante el proceso; teniendo en cuenta que los alimentos freídos son altamente consumidos en Colombia y que desde la ingeniería agroalimentaria se hace necesario la búsqueda constante de alternativas de innovación que mejoren calidad de los productos, se planteó como objetivo de esta investigación evaluar la tasa de absorción de aceite en un alimento frito a vacío. Las empanadas de maíz fueron procesadas en un equipo GASTROVAC ® a 30 kPa de presión con temperaturas de 115 ºC, 125 ºC y 135 ºC y tiempos de 60 s, 90 s y 120 s. La absorción de aceite se determinó mediante el método 920.39/90 de la AOAC. Se encontró que el porcentaje de absorción de aceite fue mayor con el aumento de los factores, antes de los 90 s no se encontró diferencias significativas (p<0,05), pero a 120 s la absorción aumentó en todas las temperaturas evaluadas, siendo 14,50 % (115 ºC) el mayor valor, seguido de 12,11% (125 ºC) y 11,52 % (135 ºC). Se deduce que a mayor tiempo y menor temperatura se aumenta la ganancia lipídica; estos resultados reflejan un impacto importante en la calidad del producto ya que implican menores tiempos de freído y en consecuencia una baja tasa de absorción, evidenciado los potenciales usos de la técnica de fritura a vació en reemplazo de la fritura convencional por inmersión.

Currently, the food industry searches for innovation and the use of natural and more economical resources. With this in mind, the industrial application of whey was used to elaborate a yogurt-type fermented milk drink with Aloe vera L. crystals (Asphodelaceae) and Passiflora ligularis Juss. (Passifloraceae). For this purpose, A. vera crystals and granadilla or passionfruit pulp, were extracted and added to the four formulations established. Physicochemical, bromatological, microbiological, and sensory analyses (hedonic test) were carried out. The formulations with the highest content of A. vera (F4) and granadilla (F2) showed the best results in bromatological, microbiological, and sensory properties. The A. vera crystals and the granadilla pulp are of great industrial value due to the improvement that their addition gave to the physicochemical, bromatological, microbiological, and sensory properties of the yogurt-type fermented milk drink.

The learning styles and pedagogic strategies applied by teachers were determined in this research. Learning styles were identified in 90 students through CHAEA method; to know about pedagogical strategies, a questionnaire was carried out with teachers. The theoretical style was found to predominate, followed by reflective, pragmatic and active style. This type of education is an important source of didactic action, because it allows us to know the behaviours of how students learn.

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