Development and sensory evaluation of yogurt added of “caviar” of carrot by children
DOI:
https://doi.org/10.14295/2238-6416.v70i3.396Keywords:
molecular gastronomy, dairy products, fermented milk, Daucus carota L.Abstract
This study aimed investigated to the preparation of yogurt with addition of “caviar” carrot and realize carried out sensory analysis of acceptance by children from elementary school. The “caviar” was prepared using the spherification technique with sodium alginate and added to the beaten-type yogurt without pulp addition at the ratio of one portion of the carrot for one portion of yogurt. Were conducted microbiological analyses and subsequently the sensory evaluation with children. The microbiological analyses showed that the product was fit for consumption. The average score in points obtained in the sensory analysis with 52 children was 6.7 (with 6.6 in males and 6.8 in females), it is that girls had higher scores (p < 0.05). The general index of acceptability to yogurt with “caviar” of carrot was 95.70%. It concludes that yogurt plus “caviar” carrot sensory was accepted because it presents high notes reflecting on their acceptability index, suggesting that this product is used as an alternative to increase the consumption of carrots by children.
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