Development and sensory evaluation of symbiotic potentially milk dessert
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/16 |
Resumo: | This paper aimed to develop a symbiotic potentially milk dessert containing the probiotic Lactobacillus acidophilus and yacon syrup as prebiotic food and assess its sensory acceptability. For the production of the brus initially prepared a yogurt with whole milk added to 10 % sugar, 3% of skimmed milk powder and 2% of the thermophilic culture. To achieve the titratable acidity of 0.75 %, the same was cooled to 10 ºC until the time of the mixture. In parallel, it was prepared a paste of starch (1% w/v) and unflavored gelatin (0,6 %). For preparation of culture probiotica, Lactobacillus acidophilus were centrifuged and concentrated in 10 times. Finally, was prepared yacon syrup which was packaged in disposable cups, for later addition of the probiotic culture, yogurt and paste base previously homogenized. The sensorial acceptability was performed with 59 consumers with the use of hedonic scale of 9 points and intention to purchase. The Spearman correlation test verified the existence of the association between categorical variables and the variables of the acceptance test. The symbiotic Brus presented 108 CFU/g, quantity above the recommended and acceptability index more than 70 % for flavor, aroma, appearance and texture. The intent to purchase reported that 65% of consumers would buy this product if available on the market. The Spearman correlation was positive (p0.05) between intention to purchase and the sensory attributes flavor, aroma and texture, suggesting that these characteristics act together during the sensory perception by consumers. |
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Development and sensory evaluation of symbiotic potentially milk dessertDesenvolvimento e avaliação sensorial de sobremesa láctea potencialmente simbióticaLactobacillus acidophilus; probiotic; yacon; flan, sensory acceptability.Ciência e Tecnologia de AlimentosLactobacillus acidophilus; probiótico; yacon; flan; aceitabilidade sensorial.This paper aimed to develop a symbiotic potentially milk dessert containing the probiotic Lactobacillus acidophilus and yacon syrup as prebiotic food and assess its sensory acceptability. For the production of the brus initially prepared a yogurt with whole milk added to 10 % sugar, 3% of skimmed milk powder and 2% of the thermophilic culture. To achieve the titratable acidity of 0.75 %, the same was cooled to 10 ºC until the time of the mixture. In parallel, it was prepared a paste of starch (1% w/v) and unflavored gelatin (0,6 %). For preparation of culture probiotica, Lactobacillus acidophilus were centrifuged and concentrated in 10 times. Finally, was prepared yacon syrup which was packaged in disposable cups, for later addition of the probiotic culture, yogurt and paste base previously homogenized. The sensorial acceptability was performed with 59 consumers with the use of hedonic scale of 9 points and intention to purchase. The Spearman correlation test verified the existence of the association between categorical variables and the variables of the acceptance test. The symbiotic Brus presented 108 CFU/g, quantity above the recommended and acceptability index more than 70 % for flavor, aroma, appearance and texture. The intent to purchase reported that 65% of consumers would buy this product if available on the market. The Spearman correlation was positive (p0.05) between intention to purchase and the sensory attributes flavor, aroma and texture, suggesting that these characteristics act together during the sensory perception by consumers.O presente estudo objetivou desenvolver uma sobremesa láctea potencialmente simbiótica contendo o probiótico Lactobacillus acidophilus e calda de yacon como alimento prebiótico, e verificar sua aceitabilidade sensorial. Para a produção do flan, inicialmente preparou-se um iogurte com leite integral acrescido de 10 % de açúcar, 3 % de leite em pó desnatado e 2% da cultura termofílica. Atingida acidez titulável de 0,75% o mesmo foi refrigerado a 10 ºC até o momento da mistura. Paralelamente foi preparada uma pasta base de amido (1 % m/v) e gelatina sem sabor (0,6 %). Para preparo da cultura probiótica, Lactobacillus acidophilus foi centrifugado e concentrado em 10 vezes. Por último, foi preparada a calda de yacon que foi acondicionada em copos descartáveis, para posterior adição da cultura probiótica, iogurte e a pasta base previamente homogeneizados. Foram avaliados 59 consumidores quanto à aceitabilidade sensorial com uso da escala hedônica de 9 pontos e intenção de compra do produto. O Teste de Correlação de Spearman verificou a existência da associação entre variáveis categóricas e as variáveis do teste de aceitação. O Flan simbiótico apresentou 108 UFC/g, quantidade acima do recomendado e índice de aceitabilidade maior que 70 % para os atributos sabor, aroma, aparência e textura. Quanto à intenção de compra, 65 % dos consumidores declararam que comprariam esse produto se estivesse disponível no mercado. A Correlação de Spearman foi positiva (p0,05) entre intenção de compra e os atributos sensoriais sabor, aroma e textura, sugerindo que essas características agem conjuntamente durante a percepção sensorial pelos consumidores.ILCTVasconcelos, Christiane MileibMartins, Joice de Fátima LaureanoRafael, Viviane da CruzFerreira, Célia Lúcia de Luces Fortes2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/1610.5935/2238-6416.20130015Journal of Candido Tostes Dairy Institute; v. 68, n. 391 (2013); 11-17Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 391 (2013); 11-172238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/16/16Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-17T20:48:56Zoai:oai.rilct.emnuvens.com.br:article/16Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-17T20:48:56Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Development and sensory evaluation of symbiotic potentially milk dessert Desenvolvimento e avaliação sensorial de sobremesa láctea potencialmente simbiótica |
title |
Development and sensory evaluation of symbiotic potentially milk dessert |
spellingShingle |
Development and sensory evaluation of symbiotic potentially milk dessert Vasconcelos, Christiane Mileib Lactobacillus acidophilus; probiotic; yacon; flan, sensory acceptability. Ciência e Tecnologia de Alimentos Lactobacillus acidophilus; probiótico; yacon; flan; aceitabilidade sensorial. |
title_short |
Development and sensory evaluation of symbiotic potentially milk dessert |
title_full |
Development and sensory evaluation of symbiotic potentially milk dessert |
title_fullStr |
Development and sensory evaluation of symbiotic potentially milk dessert |
title_full_unstemmed |
Development and sensory evaluation of symbiotic potentially milk dessert |
title_sort |
Development and sensory evaluation of symbiotic potentially milk dessert |
author |
Vasconcelos, Christiane Mileib |
author_facet |
Vasconcelos, Christiane Mileib Martins, Joice de Fátima Laureano Rafael, Viviane da Cruz Ferreira, Célia Lúcia de Luces Fortes |
author_role |
author |
author2 |
Martins, Joice de Fátima Laureano Rafael, Viviane da Cruz Ferreira, Célia Lúcia de Luces Fortes |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Vasconcelos, Christiane Mileib Martins, Joice de Fátima Laureano Rafael, Viviane da Cruz Ferreira, Célia Lúcia de Luces Fortes |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Lactobacillus acidophilus; probiotic; yacon; flan, sensory acceptability. Ciência e Tecnologia de Alimentos Lactobacillus acidophilus; probiótico; yacon; flan; aceitabilidade sensorial. |
topic |
Lactobacillus acidophilus; probiotic; yacon; flan, sensory acceptability. Ciência e Tecnologia de Alimentos Lactobacillus acidophilus; probiótico; yacon; flan; aceitabilidade sensorial. |
description |
This paper aimed to develop a symbiotic potentially milk dessert containing the probiotic Lactobacillus acidophilus and yacon syrup as prebiotic food and assess its sensory acceptability. For the production of the brus initially prepared a yogurt with whole milk added to 10 % sugar, 3% of skimmed milk powder and 2% of the thermophilic culture. To achieve the titratable acidity of 0.75 %, the same was cooled to 10 ºC until the time of the mixture. In parallel, it was prepared a paste of starch (1% w/v) and unflavored gelatin (0,6 %). For preparation of culture probiotica, Lactobacillus acidophilus were centrifuged and concentrated in 10 times. Finally, was prepared yacon syrup which was packaged in disposable cups, for later addition of the probiotic culture, yogurt and paste base previously homogenized. The sensorial acceptability was performed with 59 consumers with the use of hedonic scale of 9 points and intention to purchase. The Spearman correlation test verified the existence of the association between categorical variables and the variables of the acceptance test. The symbiotic Brus presented 108 CFU/g, quantity above the recommended and acceptability index more than 70 % for flavor, aroma, appearance and texture. The intent to purchase reported that 65% of consumers would buy this product if available on the market. The Spearman correlation was positive (p0.05) between intention to purchase and the sensory attributes flavor, aroma and texture, suggesting that these characteristics act together during the sensory perception by consumers. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-17 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/16 10.5935/2238-6416.20130015 |
url |
https://www.revistadoilct.com.br/rilct/article/view/16 |
identifier_str_mv |
10.5935/2238-6416.20130015 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/16/16 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 68, n. 391 (2013); 11-17 Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 391 (2013); 11-17 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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