Perfil sensorial de iogurte light, sabor pêssego

• Autor(a) principal: Santana, L. R. R.
• Data de Publicação: 2006
• Outros Autores: Santos, L. C. S., Natalicio, M. A., Mondragon-Bernal, O. L., Elias, E. M., Silva, C. B., Zepka, L. Q., Martins, I. S. L., Vernaza, M. G., Castillo-Pizarro, C., Bolini, H. M. A.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/9705
• topic: Iogurte light; Análise sensorial; Análise descritiva quantitativa; Teste de aceitação; Light yogurt; Sensory analysis; Quantitative descriptive analysis; Acceptance test

The descriptive terminology and sensory profile of three samples of peach flavored light yogurt were determined using methodology based on the Quantitative Descriptive Analysis (QDA). A sensory panel consensually defined sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges and trained. They used the following as criteria: discriminant power, reproducibility and individual consensus. Twelve descriptors were devised showing similarities and differences among the light yogurt samples. Each descriptor was evaluated using a nine-centimeter non-structured scale with the intensity terms anchored at its ends. The data were analysed by ANOVA, the Tukey test and the Principal Component Analysis (PCA). The results showed a great difference in the sensory profile of light yogurts, where sample C showed more variation. The PCA showed sample A to be more distinguished by the sweetness, flavor of peach and firmness of fruit pieces. Sample B was characterized by the brightness, peach color and creamy aspect. Sample C had a higher intensity of sourness and astringency, a more farinaceous texture and more artificial aroma of peach. According to the acceptability test, all the products were accepted positively for all evaluated attributes. Sample C which contains soy protein in its formulation showed that this ingredient was not noticed by the judges and did not interfere in it being accepted.