Development and sensory evaluation of yogurt with chia seeds

The objective of this study was to develop and evaluate the sensory acceptance of yogurt formulations with chia seeds. After preparation of the formulations (A - Control, B - yogurt added of 2% of chia seeds, C - yoghurt added of 3% of chia seeds), microbiological and physicochemical analyzes were p...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Melina Vilela dos Santos [verfasserIn] Richtier Gonçalves da Cruz [verfasserIn] Martha Elisa Ferreira Almeida [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Portugiesisch

Erschienen:	2017

Schlagwörter:	Salvia hispanica análises microbiológicas análises físico-químicas aceitação sensorial

Übergeordnetes Werk:	In: Revista do Instituto de Latícinios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2014, 72(2017), 1, Seite 01-10
Übergeordnetes Werk:	volume:72 ; year:2017 ; number:1 ; pages:01-10

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.14295/2238-6416.v72i1.535

Katalog-ID:	DOAJ00672521X

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520			\|a The objective of this study was to develop and evaluate the sensory acceptance of yogurt formulations with chia seeds. After preparation of the formulations (A - Control, B - yogurt added of 2% of chia seeds, C - yoghurt added of 3% of chia seeds), microbiological and physicochemical analyzes were performed. Hedonic scales were used to verify the acceptance and the intention to purchase the elaborated formulations, as well as the Acceptability Index. The data of the acceptance and purchase intention tests were evaluated through Analysis of Variance (ANOVA), and later, Tukey’s Test was applied at a 5% probability. Yogurt formulations were within the standards required by Brazilian Legislation for microbiological and physicochemical analyzes. There was no significant difference (p < 0,05) between the 3 yoghurt formulations for the attributes of flavor, texture and overall impression. However, regarding the appearance attribute, the formulation with 3% chia (C) seeds was less appreciated (p < 0,05) than the control formulation (A). The formulations with chia seeds (B and C) had a good sensory acceptance by the evaluators, and the flavor attribute was the most prominent. Among formulations with chia seeds, formulation B presented the best Acceptability Index. There was no significant difference (p < 0,05) regarding the average of the purchase intention notes for the 3 yogurt formulations. It was concluded that the yogurt formulations with chia seeds were adequate for the microbiological and physicochemical parameters during the storage period, besides obtaining a good sensorial acceptance, presenting itself as a healthier milk alternative for the consumers.
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source	In Revista do Instituto de Latícinios Cândido Tostes 72(2017), 1, Seite 01-10 volume:72 year:2017 number:1 pages:01-10
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callnumber-first	S - Agriculture
author	Melina Vilela dos Santos
spellingShingle	Melina Vilela dos Santos misc SF250.5-275 misc Salvia hispanica misc análises microbiológicas misc análises físico-químicas misc aceitação sensorial misc Dairy processing. Dairy products Development and sensory evaluation of yogurt with chia seeds
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topic_title	SF250.5-275 Development and sensory evaluation of yogurt with chia seeds Salvia hispanica análises microbiológicas análises físico-químicas aceitação sensorial
topic	misc SF250.5-275 misc Salvia hispanica misc análises microbiológicas misc análises físico-químicas misc aceitação sensorial misc Dairy processing. Dairy products
topic_unstemmed	misc SF250.5-275 misc Salvia hispanica misc análises microbiológicas misc análises físico-químicas misc aceitação sensorial misc Dairy processing. Dairy products
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title	Development and sensory evaluation of yogurt with chia seeds
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title_full	Development and sensory evaluation of yogurt with chia seeds
author_sort	Melina Vilela dos Santos
journal	Revista do Instituto de Latícinios Cândido Tostes
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author_browse	Melina Vilela dos Santos Richtier Gonçalves da Cruz Martha Elisa Ferreira Almeida
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author-letter	Melina Vilela dos Santos
doi_str_mv	10.14295/2238-6416.v72i1.535
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title_sort	development and sensory evaluation of yogurt with chia seeds
callnumber	SF250.5-275
title_auth	Development and sensory evaluation of yogurt with chia seeds
abstract	The objective of this study was to develop and evaluate the sensory acceptance of yogurt formulations with chia seeds. After preparation of the formulations (A - Control, B - yogurt added of 2% of chia seeds, C - yoghurt added of 3% of chia seeds), microbiological and physicochemical analyzes were performed. Hedonic scales were used to verify the acceptance and the intention to purchase the elaborated formulations, as well as the Acceptability Index. The data of the acceptance and purchase intention tests were evaluated through Analysis of Variance (ANOVA), and later, Tukey’s Test was applied at a 5% probability. Yogurt formulations were within the standards required by Brazilian Legislation for microbiological and physicochemical analyzes. There was no significant difference (p < 0,05) between the 3 yoghurt formulations for the attributes of flavor, texture and overall impression. However, regarding the appearance attribute, the formulation with 3% chia (C) seeds was less appreciated (p < 0,05) than the control formulation (A). The formulations with chia seeds (B and C) had a good sensory acceptance by the evaluators, and the flavor attribute was the most prominent. Among formulations with chia seeds, formulation B presented the best Acceptability Index. There was no significant difference (p < 0,05) regarding the average of the purchase intention notes for the 3 yogurt formulations. It was concluded that the yogurt formulations with chia seeds were adequate for the microbiological and physicochemical parameters during the storage period, besides obtaining a good sensorial acceptance, presenting itself as a healthier milk alternative for the consumers.
abstractGer	The objective of this study was to develop and evaluate the sensory acceptance of yogurt formulations with chia seeds. After preparation of the formulations (A - Control, B - yogurt added of 2% of chia seeds, C - yoghurt added of 3% of chia seeds), microbiological and physicochemical analyzes were performed. Hedonic scales were used to verify the acceptance and the intention to purchase the elaborated formulations, as well as the Acceptability Index. The data of the acceptance and purchase intention tests were evaluated through Analysis of Variance (ANOVA), and later, Tukey’s Test was applied at a 5% probability. Yogurt formulations were within the standards required by Brazilian Legislation for microbiological and physicochemical analyzes. There was no significant difference (p < 0,05) between the 3 yoghurt formulations for the attributes of flavor, texture and overall impression. However, regarding the appearance attribute, the formulation with 3% chia (C) seeds was less appreciated (p < 0,05) than the control formulation (A). The formulations with chia seeds (B and C) had a good sensory acceptance by the evaluators, and the flavor attribute was the most prominent. Among formulations with chia seeds, formulation B presented the best Acceptability Index. There was no significant difference (p < 0,05) regarding the average of the purchase intention notes for the 3 yogurt formulations. It was concluded that the yogurt formulations with chia seeds were adequate for the microbiological and physicochemical parameters during the storage period, besides obtaining a good sensorial acceptance, presenting itself as a healthier milk alternative for the consumers.
abstract_unstemmed	The objective of this study was to develop and evaluate the sensory acceptance of yogurt formulations with chia seeds. After preparation of the formulations (A - Control, B - yogurt added of 2% of chia seeds, C - yoghurt added of 3% of chia seeds), microbiological and physicochemical analyzes were performed. Hedonic scales were used to verify the acceptance and the intention to purchase the elaborated formulations, as well as the Acceptability Index. The data of the acceptance and purchase intention tests were evaluated through Analysis of Variance (ANOVA), and later, Tukey’s Test was applied at a 5% probability. Yogurt formulations were within the standards required by Brazilian Legislation for microbiological and physicochemical analyzes. There was no significant difference (p < 0,05) between the 3 yoghurt formulations for the attributes of flavor, texture and overall impression. However, regarding the appearance attribute, the formulation with 3% chia (C) seeds was less appreciated (p < 0,05) than the control formulation (A). The formulations with chia seeds (B and C) had a good sensory acceptance by the evaluators, and the flavor attribute was the most prominent. Among formulations with chia seeds, formulation B presented the best Acceptability Index. There was no significant difference (p < 0,05) regarding the average of the purchase intention notes for the 3 yogurt formulations. It was concluded that the yogurt formulations with chia seeds were adequate for the microbiological and physicochemical parameters during the storage period, besides obtaining a good sensorial acceptance, presenting itself as a healthier milk alternative for the consumers.
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title_short	Development and sensory evaluation of yogurt with chia seeds
url	https://doi.org/10.14295/2238-6416.v72i1.535 https://doaj.org/article/14b4e07345d948199893456b4d5ef752 https://www.revistadoilct.com.br/rilct/article/view/535 https://doaj.org/toc/0100-3674 https://doaj.org/toc/2238-6416
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