Sensory, physicochemical and microbiological characteristics of greek style yogurt flavored with pequi (Caryocar Brasiliense, Cambess)
| dc.creator | Silva, B. S. | |
| dc.creator | Resende, S. R. | |
| dc.creator | Souza, A. K. | |
| dc.creator | Silva, Marco Antônio Pereira da | |
| dc.creator | Plácido, Geovana Rocha | |
| dc.creator | Caliari, Márcio | |
| dc.date.accessioned | 2019-04-04T12:26:05Z | |
| dc.date.available | 2019-04-04T12:26:05Z | |
| dc.date.issued | 2014-09 | |
| dc.description.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. | pt_BR |
| dc.identifier.citation | 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. | pt_BR |
| dc.identifier.doi | 10.5897/AJB2014.14053 | |
| dc.identifier.issn | e- 1684-5315 | |
| dc.identifier.uri | http://repositorio.bc.ufg.br/handle/ri/17367 | |
| dc.language.iso | eng | pt_BR |
| dc.publisher.country | Africa do sul | pt_BR |
| dc.publisher.department | Escola de Agronomia e de Engenharia de Alimentos - EA (RG) | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.subject | Fruits from the cerrado region | pt_BR |
| dc.subject | Sensory physicochemical characteristics | pt_BR |
| dc.subject | Acceptance | pt_BR |
| dc.subject | Concentrated yogurt | pt_BR |
| dc.subject | Fruit pulp | pt_BR |
| dc.title | Sensory, physicochemical and microbiological characteristics of greek style yogurt flavored with pequi (Caryocar Brasiliense, Cambess) | pt_BR |
| dc.type | Artigo | pt_BR |