Elaboration and sensory analysis of sapoti (Manilkara zapota L.) based yogurt

• Autor(a) principal: Luz, Suelma Regina dos Santos
• Data de Publicação: 2019
• Outros Autores: Alves, Matheus Silva, Araújo, Mizael Calácio, Jorge, Marianna Basso, Sousa, Naylanne Lima de, Coimbra, Lívia Muritiba Pereira de Lima
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/15950
• topic: Aceitabilidade; Produto Lácteo; Tecnologia de Alimentos; Fruta Tropical; Acceptability; Dairy Product; Food Technology; Tropical fruit

Healthy nutrition has stimulated the food industry to develop different yogurt flavors adding pulp or pieces of regional fruit to meet the consumption demands of the population. Thinking in the market strategies, the current work proposed to develop a tropical-flavored yogurt with sapoti (Manilkara zapota L.) fruit and evaluate its acceptability and purchase intention. Two yogurt formulations were developed, with whole milk (F1) and skimmed milk (F2). The samples were submitted to microbiological analysis to investigate the presence of total, fecal coliforms and pathogenic microorganisms, besides sensory analysis and purchase intention, both through of Hedonic Scale. The Acceptability Index was calculated for the global quality attribute and all the results were submitted to the Student’s t-test (p <0.05) at a maximum significance level of 5%. As a result, both formulations presented adequate hygienic-sanitary conditions, sensorial evaluation accepted (≥70%) by the acceptability index, and all others attribute evaluated (aroma, color, taste, texture, and overall quality) were significantly different between both formulations, with higher averages to F1 compared to F2. That way, both formulations using sapoti fruit, obtained favorable results presenting as great alternatives of tropical yogurt flavor for the healthy nutrition market.