Pequi-flavored yogurt and kefir: development, characterization and sensory evaluation

• Autor(a) principal: de Macedo Filho, Pablo Soares
• Data de Publicação: 2023
• Outros Autores: Chaves, Karina da Silva, Oliveira, Keily Alves de Moura
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• DOI: 10.34117/bjdv9n5-103
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/59692
• topic: dairy products; fermentation; fruit from the cerrado

In Brazil, the consumption of milk derivatives, especially fermented milks, have shown steady growth in the last decade, with an increase that can be associated with its high nutritional value and good acceptance by the population in general. This study aimed to develop, characterize, and assess the acceptability and purchase intention of yogurt and Kefir with pequi jam. We characterized the products and the pequi jam regarding the composition and microbiological quality according to the Brazilian legislation. The post-acidification was determined at 1, 7, 14, 28, and 35 days of refrigerated storage. The acceptability and purchase intention of the products were assessed on a structured 9-point hedonic scale and a five-point mixed scale, respectively. Both products met the physicochemical and microbiological standards established by the legislation, except for the viability of BAL, with yogurt counts lower than 107 CFU/g at 35 days of refrigerated storage. The total dry extract content of the Kefir and the yogurt were significantly different, while the other physicochemical characteristics did not differ. The pequi jam showed to preserve the characteristics of the fruit compared with the fruit in natura and met the microbiological standards, thus being harmless to health. During the refrigerated storage, the Kefir differed significantly from the yogurt, presenting lower pH and higher acidity. Over the 35-day refrigerated storage, the acidity of the yogurt did not vary significantly, with an average value of 0.77% of lactic acid, while Kefir tended to a higher acidity, with an increase of 0.29% of lactic acid. The pH of the products did not differ throughout the storage time, with an average value independent of the products of 4.25 pH units. The sensory evaluation pointed out that the products differed significantly concerning the attributes of appearance, flavor, texture, and purchase intention. The pequi candy proved to be an option for flavor diversification of fermented milks, and the pequi fruit can be used to value the Cerrado biome, with products that met the standards established by the Brazilian legislation and showed good acceptability and purchase intention.