EFFECT OF ADDITION OF PULP CASHEW ON THE SENSORY ACCEPTANCE OF INTEGRAL YOGURT SWEETENED WITH HONEY

• Autor(a) principal: Alves de Macedo, Maiane
• Data de Publicação: 2014
• Outros Autores: Carvalho Menezes, Camila, Viana Freire Portela, Julianne, Regina Sobral Arcanjo, Stella, Rosiane Moura, Maria, Mazza Cruz de Oliveira, Amanda
• 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/301
• topic: dairy; Anacardium occidentale L.; fermented milk; sensory analysis; laticínios; Anacardium occidentale L.; leite fermentado; análise sensorial.

The yogurt production in Brazil increased substantially every year. Yogurt is considered a healthy food and the diversity of this product allows great overall acceptance. This work proposed to prepare a full yogurt smoothie with cashew pulp and sweetened with honey to submit good sensory characteristics and to determine the nutritional value of the formulation with better response acceptability. Three preparations with 5, 15 and 25% w/w of cashew pulp and 15% w/w of honey were evaluated with sensory analyses comprising overall acceptability, preference and purchase intent. Information table was used to determine the parameters required for nutrition labeling of the best formulation. These results showed the preparation containing 25%w/w of cashew pulp as the better choice by the sensory panel. The results suggest a feasible option and revels the cashew as a good material source to the dairy market.