Sensory acceptability of greek yogurt with buriti (Mauritia flexuosa L.) marmalade added

• Autor(a) principal: Barboza, Natália Lira
• Data de Publicação: 2021
• Outros Autores: Silva, Erika Santiago da, Nascimento, Joyce Paixão do, Lemos, Maria Clara Machado, Vasconcelos, Yanka Silva, Bonatto, Eyde Cristianne Saraiva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21009
• topic: Aceitabilidade sensorial; Buriti; Iogurte grego.; Sensory acceptability; Buriti; Greek yogurt.; Aceptabilidad sensorial; Burití; Yogur griego.

Buriti (Mauritia flexuosa L.) is a native fruit from the Amazon region, source of vitamins A, C and E and important nutrients for human nutrition. The addition of fruit pulp in yogurts appears as a functional and beneficial alternative, with high added value and sociocultural significance. Thus, the aim of this study was to develop a Greek type yogurt with buriti marmalade added and evaluate its sensory acceptability. Greek yogurt was produced with skimmed UHT milk in the Bioenergy Laboratory at Federal University of Amazonas. To test acceptability, a sensory analysis was performed with 50 untrained tasters, where an evaluation form with a nine-point hedonic scale was applied, ranging from "like extremely" to "dislike extremely", set for an evaluation of sensory attributes (aroma, appearance, color, flavor and texture). The attribute flavor obtained the highest average score (8.08), followed by color (7.54), texture (7.42), aroma (6.94) and appearance (6.9). The elaborated product shown to have a competitive potential compared to other Greek yogurts obtained with Amazonian and conventional fruits marmalades, being strongly recommended as an innovative idea in the yogurt market with regional identity.