Development and sensory analysis of fermented dairy beverages with different concentrations of syzygium aromaticum essential oil

• Autor(a) principal: Paula Karoline Soares Farias
• Data de Publicação: 2022
• Outros Autores: Francine Souza Alves da Fonseca, Ernane Ronie Martins, Marinilza Soares Mota Sales, Agda Silene Leite, Fabíola Belkiss Santos de Oliveira, Pedro Miranda Mendes, Ana Carolina Mota Barbosa, Igor Viana Brandi, Renata Ribeiro Durães, João Matheus Almeida Ravnjak, Cintya Neves de Souza, Cláudia de Andrade Souto, Gisely Cardoso Dourado Coutinho, Fernando Emílio Pereira Nunes, Anelisa Mota Sales Barbosa, Anna Christina de Almeida
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.37118/ijdr.25011.08.2022; http://hdl.handle.net/1843/59710
• topic: Alimentos - Análise; Laticínios; Essências e óleos essenciais; Alimentos - Avaliação sensorial

The aim was to develop a dairy drink containing essential oil of Syzygium aromaticum as preservative, to evaluate the quality of the elaborated food and its acceptability. The dairy beverage was formulated at concentrations of 10, 20 and 30 μL mL-1 of essential oil, and two controls. The physical-chemical and microbiological analyzes were performed, the stability of the essential oil added to the beverage was verified by the headspace methodology. The sensorial analysis was performed by the affective methods of the Hedonic Scale test and Purchase Intention. Microbiological and physico-chemical parameters remained within the legal parameters. No influence of storage time and different concentrations of Syzygium aromaticum essential oil was observed. The milk beverage added to the concentration of 30 μL mL-1 of the essential oil of Syzygium aromaticum presented better results considering all the defined quality parameters. For the sensory analysis, the drinks formulated with 10 and 20 μL mL-1 presented better acceptance. The results showed high potential for the application of the essential oil in the dairy drink, providing the use of whey, conservation of lactic acid bacteria and future studies can elucidate functional characteristics for the product.