Rheological and sensorial evaluation of yogurt incorporated with red propolis
| Autor: | Antonio Leandro da Silva Conceição, Rogeria Comastri de Castro Almeida, Carlos Alfredo Lopes de Carvalho, Marly Silveira Santos, Leticia M. Estevinho |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Taste biology Potassium sorbate Red propolis 04 agricultural and veterinary sciences Apparent viscosity Propolis biology.organism_classification Yogurt 040401 food science 01 natural sciences Sensory characteristics chemistry.chemical_compound 0404 agricultural biotechnology Rheology chemistry 010608 biotechnology Original Article Food science Aroma Food Science Mathematics |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP J Food Sci Technol |
| Popis: | The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market. The authors thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian government (Finance Code 001), and Leonardo Fonseca Maciel and Denilson de Jesus Assis of the Pharmacy Faculty of Federal University of Bahia, and the technical team of the INSECTA laboratory from Federal University of Bahia Reconcavo for their support during the research. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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