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Título : Acceptability of yoghurt with Marolo pulp (Annona crassiflora Mart.) in the traditional and diet/light formulations
Autor: Della Lucia, Flávia
Ferreira, Eric Batista
Santos, Rodrigo Campos dos
Moreira, Marcela Aparecida Miranda
Corrêa, Síntia Carla
Vilas Boas, Eduardo Valério de Barros
Palavras-chave: Marolo
Yoghurt
Acceptability
Internal preference mapping
Publicador: Universidade Vale do Rio Verde
Data da publicação: 20-Dez-2012
Referência: DELLA LUCIA, F. et al. Acceptability of yoghurt with Marolo pulp (Annona crassiflora Mart.) in the traditional and diet/light formulations. Revista da Universidade Vale do Rio Verde, Três Corações, v. 10, n. 2, p. 85-92, Aug./Dec. 2012.
Abstract: The aim of this study was to use marolo pulp in the confection of traditional (sucrose) and diet/light (sodium cyclamate/saccharine (2:1)) yoghurts, with variation in the concentrations of the pulp and sweeteners. The ripe fruit was harvested in Machado-MG and handled at UNIFAL-MG. Six test- formulations were made, resulting from the factorial combination of 3 levels of natural and artificial sweetener (1.4% and 1.9% of sodium cyclamate/saccharine and 14,4% sucrose) with 2 levels of pulp (20% and 30%). The acceptance test was performed using the hedonic scale (9 points) with 30 panelists. Every acceptance grade remained between 6 and 8. The interaction sweetener*pulp was significant, therefore, analised. For the formulations with 20% pulp, the use of sucrose was more accepted, with average grade 0.68 point higher than the formulations containing artificial sweetener. Among the sweeteners, the dose containing 1.4% got significantly higher scores than the doses with 1.9%. The formulations with 30% pulp, didn’t present significant difference among the different types of sweeteners. For the use of 1.9% artificial sweetener the concentration of 30% pulp was most accepted. In the internal preference mapping, there isn’t difference in acceptation of formulations with 1.4% sodium cyclamate/saccharine with 20% and 30% of pulp and sucrose with 20% and 30% of pulp. There was superiority in the acceptability of the formulations with sucrose in relation to the artificial sweetener, and also, when comparing the 1.4% to the 1.9% artificial sweetener concentrations. It is concluded that yoghurt may be well accepted, mainly when sweetened with sucrose.
URI: http://periodicos.unincor.br/index.php/revistaunincor/article/view/615
http://repositorio.ufla.br/jspui/handle/1/5029
Idioma: en
Aparece nas coleções:DCA - Artigos publicados em periódicos

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