Sensory Evaluation of grape yogurt with added calcium and zinc
Yogurt is a product widely recommended due to its sensory, nutritional and probiotic characteristics. It is made of milk containing high solids, lactic acid culture and sugar and can also be enriched. The objectives were to develop a grape yogurt with added calcium and zinc, and evaluate its microbi...
| Principais autores: | de Carvalho, Ivani, de Souza, Marinês, Porcu, Ornella Maria |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3334 |
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peri-article-33342015-11-17T19:14:38Z Sensory Evaluation of grape yogurt with added calcium and zinc de Carvalho, Ivani de Souza, Marinês Porcu, Ornella Maria Fermented milk; Mineral salts; Analysis; Quality Yogurt is a product widely recommended due to its sensory, nutritional and probiotic characteristics. It is made of milk containing high solids, lactic acid culture and sugar and can also be enriched. The objectives were to develop a grape yogurt with added calcium and zinc, and evaluate its microbiological and sensory characteristics and verify the consumer’s acceptance and intent to purchase this product. A formulation of yoghurt enriched with calcium and zinc was elaborated. The microbiological analysis (most probable number (MPN) of coliforms at 35 ºC and 45 ºC (thermotolerant) Total count of mesophilic aerobic bacteria, Staphylococcus spp., yeasts and molds) indicated that the product was in agreement with existing national legislation for the identity and quality standards. The overall acceptance was conducted with 100 untrained panelists using a 9-point Hedonic Scale (1 - dislike extremely, 9 - like extremely), averaging more than 70.00 % to the questions of taste, flavor, color, sweetness, consistency and overall assessment. As to purchase intention, it was found that 77.00 % of consumers would buy grape yogurt with added calcium and zinc indicating that the formulation is feasible and acceptable for human consumption. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.28 Universidade Tecnológica Federal do Paraná (UTFPR) 2010-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3334 10.14685/rebrapa.v1i2.28 Brazilian Journal of Food Research; v. 1, n. 2 (2010); p. 125-128 Brazilian Journal of Food Research; v. 1, n. 2 (2010); p. 125-128 2448-3184 10.14685/rebrapa.v1i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3334/2261 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
de Carvalho, Ivani de Souza, Marinês Porcu, Ornella Maria |
| spellingShingle |
de Carvalho, Ivani de Souza, Marinês Porcu, Ornella Maria Sensory Evaluation of grape yogurt with added calcium and zinc |
| author_sort |
de Carvalho, Ivani |
| title |
Sensory Evaluation of grape yogurt with added calcium and zinc |
| title_short |
Sensory Evaluation of grape yogurt with added calcium and zinc |
| title_full |
Sensory Evaluation of grape yogurt with added calcium and zinc |
| title_fullStr |
Sensory Evaluation of grape yogurt with added calcium and zinc |
| title_full_unstemmed |
Sensory Evaluation of grape yogurt with added calcium and zinc |
| title_sort |
sensory evaluation of grape yogurt with added calcium and zinc |
| description |
Yogurt is a product widely recommended due to its sensory, nutritional and probiotic characteristics. It is made of milk containing high solids, lactic acid culture and sugar and can also be enriched. The objectives were to develop a grape yogurt with added calcium and zinc, and evaluate its microbiological and sensory characteristics and verify the consumer’s acceptance and intent to purchase this product. A formulation of yoghurt enriched with calcium and zinc was elaborated. The microbiological analysis (most probable number (MPN) of coliforms at 35 ºC and 45 ºC (thermotolerant) Total count of mesophilic aerobic bacteria, Staphylococcus spp., yeasts and molds) indicated that the product was in agreement with existing national legislation for the identity and quality standards. The overall acceptance was conducted with 100 untrained panelists using a 9-point Hedonic Scale (1 - dislike extremely, 9 - like extremely), averaging more than 70.00 % to the questions of taste, flavor, color, sweetness, consistency and overall assessment. As to purchase intention, it was found that 77.00 % of consumers would buy grape yogurt with added calcium and zinc indicating that the formulation is feasible and acceptable for human consumption. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.28 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2010 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3334 |
| _version_ |
1805294313487204352 |
| score |
10,814766 |