SENSORY EVALUATION OF THE AÇAÍ YOGHURT (EUTERPE OLERACEA MART) TYPE SUNDAE
Keywords:
Scale of the ideal, Fermentation, Microbiology.Abstract
Diverse fermented milk products currently are produced in different countries, however, the yoghurt is probably the fermented milk more popular and considered one of the most important milky derivatives for the human food. The objective of this work was the study of the viability of the elaboration of a yoghurt flavor açaí type "sundae" as well as its acceptance. The used raw materials, milk and açaí, were characterized physiochemically through determination of pH, acidity, humidity, proteins, fixed mineral residue and fat. During the fermentactive process were retired samples of the product every 20 minutes for pH and acidity determination. The fermentation time (3 hours and 20 minutes) was considered necessary for the product to reach pH 4,6. The product was stored in plastic cups to 4 ºC and after 1, 8, 15 and 21 days of manufacture was evaluated for pH and acidity. After the manufacture the yoghurt was analyzed for total solids, protein, fat, carbohydrate, and ashes. The final product also was evaluated through the microbiologic analyses of bolores and yeasts, fecal and total coliforms and Salmonella, and the results had shown that the product was manipulated in satisfactory hygienic-sanitary conditions and apt for consumption. The sensorial analysis showed that the product was well accepted for consumers getting 86.9% of acceptance.Downloads
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