PERFIL SENSORIAL DE RICOTA ADICIONADA DE IOGURTE

Abstract

The search for healthy, good quality foods that provide benefits to the body has grown in recent years, following this line of research, aimed to develop skim milk ricotta added with yogurt, and subsequently, analyze the sensory attributes through the CATA method (Check-All-That-Apply) to evaluate the parameters: appearance, aroma, flavor and texture, the intention to purchase the product was analyzed by the hedonic scale method structured with five points (5 - would certainly buy and 1 - would never buy). The production of natural yogurt was carried out following the steps of milk reception, pasteurization, inoculation, filling, incubation, breaking of the gel and refrigeration. For the production of the ricotta, the milk was heated to 40.0 ° C and skimmed. After these procedures, yogurt was added to the skimmed milk ricotta formulation, homogenizing both. The sensory characteristics most perceived by the evaluators during the sensory analysis were: appearance of white color, aroma of soft milk, sandy texture due to the high content of proteins present in the ricotta dough and slightly sweet flavor. The intention to purchase the product was satisfactory, since of the 100 evaluators, 38.0% would possibly buy the product if it were available on the market and only 2.0% answered that they would never buy. The general idea of ​​preparing the product intends to serve the public of people who practice physical exercises or some type of sport (mainly athletes) who want to enhance the development of muscle mass with the use of natural foods that are not on the market and do not cause risks to Cheers.