Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/17367
Tipo do documento: Artigo
Título: Sensory, physicochemical and microbiological characteristics of greek style yogurt flavored with pequi (Caryocar Brasiliense, Cambess)
Autor: Silva, B. S.
Resende, S. R.
Souza, A. K.
Silva, Marco Antônio Pereira da
Plácido, Geovana Rocha
Caliari, Márcio
Abstract: The aim of this study was to develop Greek yogurt flavored with pequi and to assess its physicochemical and microbiological characteristics, as well as its shelf-life, sensory acceptance and purchase intent. Four yogurt formulations were prepared: no addition of Pequi pulp (control - treatment 1), 1% pequi pulp (trea ment 2) 2% pequi pulp (treatment 3) and 3% pequi pulp (treatment 4). The levels of fat, moisture and ash showed no difference between formulations. For protein, Greek style yogurt with 2% pequi pulp showed the highest values. Clear yellowish color was observed in yogurts, with a tendency to red and green. All yogurt samples prepared with up to 22 days of storage showed pH and acidity values in accordance with Brazilian legislation. Microbiologically, yogurts were stable and with satisfactory sanitary conditions for consumption. Greek style yogurt with type 2% pequi pulp showed the greatest acceptance by consumers. In conclusion, Greek style yogurt flavored with pequi is a good food alternative, because in addition to market innovation, it has acceptance by consumers.
Palavras-chave: Fruits from the cerrado region
Sensory physicochemical characteristics
Acceptance
Concentrated yogurt
Fruit pulp
País: Africa do sul
Unidade acadêmica: Escola de Agronomia e de Engenharia de Alimentos - EA (RG)
Citação: SILVA, S. B. et al. Sensory, physicochemical and microbiological characteristics of greek style yogurt flavored with pequi (Caryocar Brasiliense, Cambess). African Journal of Biotechnology, Makhanda, v. 13, n. 37, p. 3797-3804, Sep. 2014.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.5897/AJB2014.14053
Identificador do documento: 10.5897/AJB2014.14053
URI: http://repositorio.bc.ufg.br/handle/ri/17367
Data de publicação: Set-2014
Aparece nas coleções:EA - Artigos publicados em periódicos

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