SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE
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/222 |
Resumo: | The market for foods that are aimed at certain health benefit has been shown to be promising, allied to this fact is the growing number of studies in the area of dairy foods such as yogurt, high biological value, product with health beneficial properties and easy marketing. The yogurt added if pulp of dragon fruit (Hylocereus undatus), sensory potential of exotic fruit and little exploited, tends to be a product of easy acceptance by consumers, additionally you can increase its nutritional value by adding the quinoa, grain protein content of high and significant contents in fatty acids, and despite the use of sucralose that is considered a sweetener without usage restrictions makes the product even more attractive. Accordingly, the present study sought to evaluate much sensory yogurt plus dragon fruit pulp in various concentrations and check what was the greater acceptance. Microbiological analyses have been made of the coliforms, 45ºC, 30ºC and presence of Salmonella sp. to check the quality of the product. The model adopted for the sensory analysis was the preference ordering test, for comparison of yogurt in its various concentrations of pulp. Microbiological analyses found in the concentrations of the yogurts, 20% 30% and 40% of pulp were satisfactory in accordance with the legislation in force for that product type. The results obtained for the sensory test pointed to consumer preference with greater concentration in the sample of dragon fruit pulp (40%). |
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SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSEAVALIAÇÃO SENSORIAL DE IOGURTE À BASE DE PITAIA (HYLOCEREUS UNDATUS), ENRIQUECIDO COM QUINOA (CHENOPODIUM QUINOA) E SUCRALOSEAcceptance testing; functional foods; exotic fruit.teste de aceitação; alimentos funcionais; fruta exótica.The market for foods that are aimed at certain health benefit has been shown to be promising, allied to this fact is the growing number of studies in the area of dairy foods such as yogurt, high biological value, product with health beneficial properties and easy marketing. The yogurt added if pulp of dragon fruit (Hylocereus undatus), sensory potential of exotic fruit and little exploited, tends to be a product of easy acceptance by consumers, additionally you can increase its nutritional value by adding the quinoa, grain protein content of high and significant contents in fatty acids, and despite the use of sucralose that is considered a sweetener without usage restrictions makes the product even more attractive. Accordingly, the present study sought to evaluate much sensory yogurt plus dragon fruit pulp in various concentrations and check what was the greater acceptance. Microbiological analyses have been made of the coliforms, 45ºC, 30ºC and presence of Salmonella sp. to check the quality of the product. The model adopted for the sensory analysis was the preference ordering test, for comparison of yogurt in its various concentrations of pulp. Microbiological analyses found in the concentrations of the yogurts, 20% 30% and 40% of pulp were satisfactory in accordance with the legislation in force for that product type. The results obtained for the sensory test pointed to consumer preference with greater concentration in the sample of dragon fruit pulp (40%).O mercado para alimentos que visam determinado benefício à saúde tem se mostrado promissor, aliado a esse fato é crescente o número de estudos na área de alimentos derivados do leite, como o iogurte, produto de alto valor biológico, com propriedades benéficas a saúde e de fácil comercialização. O iogurte se adicionado de polpa de pitaia (Hylocereus undatus), fruta exótica de potencial sensorial e pouco explorada, tende a ser um produto de fácil aceitação pelos consumidores, adicionalmente é possível aumentar seu valor nutricional adicionando quinoa, cereal de elevado teor protéico e conteúdos significativos em ácidos graxos, e não obstante a utilização da sucralose que é considerado um edulcorante sem restrições de uso, torna o produto ainda mais atrativo. Nesse sentido, o presente estudo objetivou avaliar sensorialmente iogurtes acrescidos de polpa de pitaia em diferentes concentrações e verificar qual foi a de maior aceitação. Foram feitas as análises microbiológicas de coliformes a 30ºC, 45ºC e presença de Salmonella sp. para verificar a qualidade do produto. O modelo adotado para a análise sensorial foi o teste de ordenação de preferência, para comparação do iogurte em suas diferentes concentrações de polpa. As análises microbiológicas encontradas para os iogurtes nas concentrações de 20%, 30% e 40% de polpa foram satisfatórias de acordo com a legislação vigente para esse tipo de produto. Os resultados obtidos para o teste sensorial apontaram à preferência do consumidor a amostra com maior concentração de polpa de pitaia (40%). ILCTSantana, Antônio Thiago Matos CarvalhoBachiega, PatríciaMorzelle, Maressa CaldeiraAbreu, Luiz Ronaldo deSouza, Ellén Cristina de2013-12-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/22210.5935/2238-6416.20120074Journal of Candido Tostes Dairy Institute; v. 67, n. 389 (2012); 15-20Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 389 (2012); 15-202238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/222/232Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-24T13:38:36Zoai:oai.rilct.emnuvens.com.br:article/222Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-24T13:38:36Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE AVALIAÇÃO SENSORIAL DE IOGURTE À BASE DE PITAIA (HYLOCEREUS UNDATUS), ENRIQUECIDO COM QUINOA (CHENOPODIUM QUINOA) E SUCRALOSE |
title |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE |
spellingShingle |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE Santana, Antônio Thiago Matos Carvalho Acceptance testing; functional foods; exotic fruit. teste de aceitação; alimentos funcionais; fruta exótica. |
title_short |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE |
title_full |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE |
title_fullStr |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE |
title_full_unstemmed |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE |
title_sort |
SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE |
author |
Santana, Antônio Thiago Matos Carvalho |
author_facet |
Santana, Antônio Thiago Matos Carvalho Bachiega, Patrícia Morzelle, Maressa Caldeira Abreu, Luiz Ronaldo de Souza, Ellén Cristina de |
author_role |
author |
author2 |
Bachiega, Patrícia Morzelle, Maressa Caldeira Abreu, Luiz Ronaldo de Souza, Ellén Cristina de |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Santana, Antônio Thiago Matos Carvalho Bachiega, Patrícia Morzelle, Maressa Caldeira Abreu, Luiz Ronaldo de Souza, Ellén Cristina de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Acceptance testing; functional foods; exotic fruit. teste de aceitação; alimentos funcionais; fruta exótica. |
topic |
Acceptance testing; functional foods; exotic fruit. teste de aceitação; alimentos funcionais; fruta exótica. |
description |
The market for foods that are aimed at certain health benefit has been shown to be promising, allied to this fact is the growing number of studies in the area of dairy foods such as yogurt, high biological value, product with health beneficial properties and easy marketing. The yogurt added if pulp of dragon fruit (Hylocereus undatus), sensory potential of exotic fruit and little exploited, tends to be a product of easy acceptance by consumers, additionally you can increase its nutritional value by adding the quinoa, grain protein content of high and significant contents in fatty acids, and despite the use of sucralose that is considered a sweetener without usage restrictions makes the product even more attractive. Accordingly, the present study sought to evaluate much sensory yogurt plus dragon fruit pulp in various concentrations and check what was the greater acceptance. Microbiological analyses have been made of the coliforms, 45ºC, 30ºC and presence of Salmonella sp. to check the quality of the product. The model adopted for the sensory analysis was the preference ordering test, for comparison of yogurt in its various concentrations of pulp. Microbiological analyses found in the concentrations of the yogurts, 20% 30% and 40% of pulp were satisfactory in accordance with the legislation in force for that product type. The results obtained for the sensory test pointed to consumer preference with greater concentration in the sample of dragon fruit pulp (40%). |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-24 |
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/222 10.5935/2238-6416.20120074 |
url |
https://www.revistadoilct.com.br/rilct/article/view/222 |
identifier_str_mv |
10.5935/2238-6416.20120074 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/222/232 |
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. 67, n. 389 (2012); 15-20 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 389 (2012); 15-20 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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1809738128952393728 |