Sensory perception of the fermented goat milk: potential application of the DSC method
| Autor: | Marcelo Henrique Otenio, Miriam Pereira Rodarte, Paulo César Stringheta, Martha Eunice de Bessa, Jucélia Silva Barbosa, Juliana Oliveira, Miriam Aparecida de Oliveira Pinto |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Streptococcus thermophilus
Taste lcsh:TX341-641 Sensory analysis Caprine milk law.invention Probiotic fluids and secretions 0404 agricultural biotechnology Lactobacillus acidophilus law lcsh:Technology (General) Food science Flavor Bifidobacterium Discourse of the collective subject biology caprine milk business.industry consumer 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Consumer biology.organism_classification 040401 food science 040201 dairy & animal science Biotechnology lcsh:T1-995 Fermentation Discourse of the Collective Subject business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | LOCUS Repositório Institucional da UFV Universidade Federal de Viçosa (UFV) instacron:UFV Food Science and Technology, Vol 36, Iss 3, Pp 406-412 Food Science and Technology, Volume: 36, Issue: 3, Pages: 406-412, Published: 19 SEP 2016 Food Science and Technology v.36 n.3 2016 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/1678-457x.05315 |
| Popis: | Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers’ perspective, determining then both, the consumers’ profile and the factors interfering on the acquisition of fermented caprine milk. |
| Databáze: | OpenAIRE |
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