Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Potassium sorbate Red propolis Sensory characteristics Yogurt
Contexto Educativo
Citação
Santos, Marly Silveira; Estevinho, Leticia Miranda; de Carvalho, Carlos Alfredo Lopes; da Silva Conceição, Antonio Leandro; de Castro Almeida, Rogeria Comastri (2019). Rheological and sensorial evaluation of yogurt incorporated with red propolis. Journal of Food Science and Technology. ISSN 0022-1155. p. 1-10