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Gregório, Mailson Gonçalves; Brito, Alícia Nayana dos Santos Lima de; Mascarenhas, Nágela Maria Henrique; Neto, Moisés Sesion de Medeiros; Silva, Luís Paulo Firmino Romão da; Silva, Semirames do Nascimento; Araújo, Morgana Aragão; Oliveira, Airton Gonçalves de; Wanderley, Roberta de Oliveira Sousa; Matos, Joana D’arc Paz; Rodrigues, Larissa Monique de Sousa; Moraes, Maria Suiane de; Reis, Carolaine Gomes dos; Santos, Francislaine Suelia dos; Leite, Daniela Dantas de Farias; Silva, Polyana Barbosa da; Vieira, Agdylannah Felix; Rodrigues, Raimundo Calixto Martins; Costa, Magaly Morgana Lopes da

Microbiological Quality and Sensory Aspects of Greek Yoghurt With the Addition of Carambola Jam (Averrhoa carambola)

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  • Media type: E-Article
  • Title: Microbiological Quality and Sensory Aspects of Greek Yoghurt With the Addition of Carambola Jam (Averrhoa carambola)
  • Contributor: Gregório, Mailson Gonçalves; Brito, Alícia Nayana dos Santos Lima de; Mascarenhas, Nágela Maria Henrique; Neto, Moisés Sesion de Medeiros; Silva, Luís Paulo Firmino Romão da; Silva, Semirames do Nascimento; Araújo, Morgana Aragão; Oliveira, Airton Gonçalves de; Wanderley, Roberta de Oliveira Sousa; Matos, Joana D’arc Paz; Rodrigues, Larissa Monique de Sousa; Moraes, Maria Suiane de; Reis, Carolaine Gomes dos; Santos, Francislaine Suelia dos; Leite, Daniela Dantas de Farias; Silva, Polyana Barbosa da; Vieira, Agdylannah Felix; Rodrigues, Raimundo Calixto Martins; Costa, Magaly Morgana Lopes da
  • Published: Canadian Center of Science and Education, 2021
  • Published in: Journal of Agricultural Science, 13 (2021) 2, Seite 49
  • Language: Not determined
  • DOI: 10.5539/jas.v13n2p49
  • ISSN: 1916-9760; 1916-9752
  • Origination:
  • Footnote:
  • Description: The search for nutritious and practical foods during consumption is one of the challenges of the food industry and Greek yogurt with added fruit meets these needs. Therefore, the aim was to prepare Greek yogurt with the addition of different concentrations of carambola jam, as well as to analyze its microbiological quality and its sensory acceptance. Three formulations of Greek type yoghurts were prepared with the addition of different concentrations of star fruit jam F1 (10), F2 (15) and F3 (20)%, respectively, where they were subjected to microbiological analysis (coliforms at 45 °C, Estaf. coag.positiva (UFC/g) and Salmonella sp.) and sensory analysis, being analyzed the index of sensory acceptance and the intention to buy. The three formulations produced showed excellent microbiological results, that is, all the results obtained are within the standards established by current legislation. With regard to sensory analysis, the formulation F1 (10%) presented the highest acceptance rate in all sensory attributes, with higher values of AI above 85% and with purchase intention close to “certainly would buy the product”. Therefore, the yogurts elaborated in this research have the ideal microbiological safety for consumption, without compromising the consumer’s health and with excellent sensory acceptance
  • Access State: Open Access