Microbiological Quality and Sensory Aspects of Greek Yoghurt With the Addition of Carambola Jam (Averrhoa carambola)
| Autor: | Magaly Morgana Lopes da Costa, Larissa Monique de Sousa Rodrigues, Moisés Sesion de Medeiros Neto, Francislaine Suelia Dos Santos, Agdylannah Felix Vieira, Morgana Aragão Araújo, Mailson Gonçalves Gregório, Roberta de Oliveira Sousa Wanderley, Raimundo Calixto Martins Rodrigues, Alícia Nayana dos Santos Lima de Brito, Daniela Dantas de Farias Leite, Carolaine Gomes dos Reis, Semirames do Nascimento Silva, Joana D'arc Paz de Matos, Airton Gonçalves de Oliveira, Luis Paulo Firmino Romão da Silva, Maria Suiane de Moraes, Nágela Maria Henrique Mascarenhas, Polyana Barbosa da Silva |
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| Rok vydání: | 2021 |
| Předmět: |
biology
Food industry business.industry Acceptance rate Sensory system 04 agricultural and veterinary sciences Microbiological quality biology.organism_classification Sensory analysis food.food Averrhoa carambola Greek yogurt food 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Greek yoghurt business Mathematics |
| Zdroj: | Journal of Agricultural Science. 13:49 |
| ISSN: | 1916-9760 1916-9752 |
| Popis: | The search for nutritious and practical foods during consumption is one of the challenges of the food industry and Greek yogurt with added fruit meets these needs. Therefore, the aim was to prepare Greek yogurt with the addition of different concentrations of carambola jam, as well as to analyze its microbiological quality and its sensory acceptance. Three formulations of Greek type yoghurts were prepared with the addition of different concentrations of star fruit jam F1 (10), F2 (15) and F3 (20)%, respectively, where they were subjected to microbiological analysis (coliforms at 45 °C, Estaf. coag.positiva (UFC/g) and Salmonella sp.) and sensory analysis, being analyzed the index of sensory acceptance and the intention to buy. The three formulations produced showed excellent microbiological results, that is, all the results obtained are within the standards established by current legislation. With regard to sensory analysis, the formulation F1 (10%) presented the highest acceptance rate in all sensory attributes, with higher values of AI above 85% and with purchase intention close to “certainly would buy the product”. Therefore, the yogurts elaborated in this research have the ideal microbiological safety for consumption, without compromising the consumer’s health and with excellent sensory acceptance |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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