Caracterização sensorial de smoothies de frutos tropicais com iogurte

Abstract

MARTINS, S. R. Sensory characterization of tropical fruit smoothies with yogurt. 2019. 21 p. Course work (Bachelor Degree in Food Engineering). Goiano Federal Institute of Education, Science and Technology - Rio Verde Campus, Rio Verde, GO, 2019.

The objective was to develop tropical fruit smoothies with sheep's and cow's milk yogurt, considering the nutritional importance of yogurt and the possibility of incorporation of fruits, and of relevant consumption by the population, evaluating the relationship of differences between both and purchase intention. by consumers. The work was carried out at the Animal Products Laboratory (LPOA) of the Federal Goiano Institute - Rio Verde Campus-GO. The smoothies were flavored with banana, guava and papaya. The fruits used were analyzed for pH, acidity and color. Both formulations of smoothies and yogurt were analyzed for total soluble solids (TSS) and titratable acidity, all of which presented results within the limits accepted by the legislation. Fruit smoothies are a viable product and can be substituted for any other fruit in the formulation. Thus, both formulations were considered viable for consumption, since according to sensory analysis, there was no difference between the formulations of cow and sheep yogurt, which were well accepted by the tasters.

Keywords: Analyzes, Cow's milk, Sheep's milk.