PHYSICOCHEMICAL AND SENSORIAL ANALYSIS PROBIOTIC YOGURTS

• Autor(a) principal: Gutierrez, Erika Maria Roel
• Data de Publicação: 2013
• Outros Autores: Zibordi, Glaucia, Souza, Miriam Coelho de
• 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/194
• topic: Probiotic fermented milk, rheology, acceptability.; leite fermentado, reologia, aceitabilidade.

The demand for functional foods has increased in recent years due to growing consumer interest in diet and health issues. The food industry introduced many types of new food products with functional attributes such as probiotic fermented milk that had a good acceptance by the public. The aim of this work was to assess preference between different nonfat probiotic brands sold in the Lin´s market and to analyze pH values, acidity, rheology aspects and color. To assess volunteer´s preference and acceptance it was used sensorial affective ordination tests and the preference test using a 9 points hedonic rating scale. The results showed no significant difference between the three strawberry brands studied, and no brand preferences. However, for plum flavor, brand B with no sugar added was more viscous and it was the least preferred.