Goat Milk Frozen Yogurt Caja (Spondias mombin L.) Flavor: Development and Sensory Acceptance of an Exotic Food
| Autor: | Glauco Vieira de Oliveira, Keily Alves de Moura Oliveira, Márcia Cristina Teixeira Ribeiro Vidigal, Luciana Silva Ribeiro |
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| Rok vydání: | 2016 |
| Předmět: |
Nutrition and Dietetics
Food industry biology 040301 veterinary sciences business.industry 0402 animal and dairy science Public Health Environmental and Occupational Health food and beverages Titratable acid 04 agricultural and veterinary sciences Total dissolved solids biology.organism_classification 040201 dairy & animal science Lactic acid 0403 veterinary science chemistry.chemical_compound chemistry Food science Lactose business Sugar Flavor Aroma Food Science |
| Zdroj: | Current Nutrition & Food Science. 12:105-112 |
| ISSN: | 1573-4013 |
| DOI: | 10.2174/1573401312666160130003540 |
| Popis: | The main objective of this study was to make goat milk frozen yogurt with caja (Spondias mombim L.) flavor, a typical fruit of the Brazilian Cerrado, and to evaluate its sensory acceptance. Four formulations were prepared with different concentrations of caja pulp (0% - control; 20%; 30%; and 40%). An acceptance test was performed to evaluate the attributes color, aroma, flavor, texture, and overall impression using a 9-point hedonic scale with 150 consumers, who also indicated their intention to purchase the product. Physicochemical (pH, total soluble solids, ash, proteins, lipids, moisture, total solids, total sugar, glucose and lactose reducing sugars, and titratable acidity expressed as lactic acid) and microbiological (thermotolerant coliforms bacteria counts, and standard plate count for Salmonella, Staphylococcus aureus, psychrotrophs, and lactic acid bacteria) analyses were also performed. All frozen yogurt samples exhibited pH and acidity values in accordance to the requirements of the legislation. Coliform at 30 °C, thermotolerant coliforms, filamentous fungi, and yeast counts were lower than the limits established by law. The sensory acceptance test indicated a significant difference (p |
| Databáze: | OpenAIRE |
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