Sensory evaluation of milk drink flavored with pequi (Caryocar brasiliense)

Abstract

Yogurt is a product widely commended for its sensory characteristics, nutritional and probiotic. The addition of fruits effectively increases the acceptance of the product, because not all consumers prefer the yogurt in its natural form, so the use of native fruits Yogurt flavored to provide an alternative food that may contribute to higher consumption of fruits and milk. The purpose of this study was to evaluate the acceptability of yogurt flavored with pulp pequi (Caryocar brasiliense). The survey was conducted at the Laboratory of Animal Products Unit of Animal Science Goiano IF - Green River Campus. The treatments were: T1 - Natural yogurt flavored with 4% pulp pequi T2 - Natural yogurt flavored with 8% of pulp and T3 pequi - Natural yogurt flavored with 12% pulp pequi. The yoghurts in the three treatments were submitted to a panel consisting of 51 untrained tasters of both sexes (male and female), recruited among students, faculty and staff of the Green River Campus IF Goiano. Statistical analysis was performed using the software-UFLA SISVAR ®. The best acceptability of dairy-based drinks pulp was pequi for concentrations of 4% and 8%. The manufacture of milk drink with the highest concentration of pulp pequi was not well accepted by the judges.