Development and sensory evaluation of symbiotic potentially milk dessert
DOI:
https://doi.org/10.5935/2238-6416.20130015Keywords:
Lactobacillus acidophilus, probiotic, yacon, flan, sensory acceptability.Abstract
This paper aimed to develop a symbiotic potentially milk dessert containing the probiotic Lactobacillus acidophilus and yacon syrup as prebiotic food and assess its sensory acceptability. For the production of the brus initially prepared a yogurt with whole milk added to 10 % sugar, 3% of skimmed milk powder and 2% of the thermophilic culture. To achieve the titratable acidity of 0.75 %, the same was cooled to 10 ºC until the time of the mixture. In parallel, it was prepared a paste of starch (1% w/v) and unflavored gelatin (0,6 %). For preparation of culture probiotica, Lactobacillus acidophilus were centrifuged and concentrated in 10 times. Finally, was prepared yacon syrup which was packaged in disposable cups, for later addition of the probiotic culture, yogurt and paste base previously homogenized. The sensorial acceptability was performed with 59 consumers with the use of hedonic scale of 9 points and intention to purchase. The Spearman correlation test verified the existence of the association between categorical variables and the variables of the acceptance test. The symbiotic Brus presented 108 CFU/g, quantity above the recommended and acceptability index more than 70 % for flavor, aroma, appearance and texture. The intent to purchase reported that 65% of consumers would buy this product if available on the market. The Spearman correlation was positive (p<0.05) between intention to purchase and the sensory attributes flavor, aroma and texture, suggesting that these characteristics act together during the sensory perception by consumers.Downloads
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