Development and sensory evaluation of yogurt with chia seeds
DOI:
https://doi.org/10.14295/2238-6416.v72i1.535Keywords:
Salvia hispanica, microbiological analysis, physicochemical, analysis, sensory acceptanceAbstract
The objective of this study was to develop and evaluate the sensory acceptance of yogurt formulations with chia seeds. After preparation of the formulations (A - Control, B - yogurt added of 2% of chia seeds, C - yoghurt added of 3% of chia seeds), microbiological and physicochemical analyzes were performed. Hedonic scales were used to verify the acceptance and the intention to purchase the elaborated formulations, as well as the Acceptability Index. The data of the acceptance and purchase intention tests were evaluated through Analysis of Variance (ANOVA), and later, Tukey’s Test was applied at a 5% probability. Yogurt formulations were within the standards required by Brazilian Legislation for microbiological and physicochemical analyzes. There was no significant difference (p > 0,05) between the 3 yoghurt formulations for the attributes of flavor, texture and overall impression. However, regarding the appearance attribute, the formulation with 3% chia (C) seeds was less appreciated (p < 0,05) than the control formulation (A). The formulations with chia seeds (B and C) had a good sensory acceptance by the evaluators, and the flavor attribute was the most prominent. Among formulations with chia seeds, formulation B presented the best Acceptability Index. There was no significant difference (p > 0,05) regarding the average of the purchase intention notes for the 3 yogurt formulations. It was concluded that the yogurt formulations with chia seeds were adequate for the microbiological and physicochemical parameters during the storage period, besides obtaining a good sensorial acceptance, presenting itself as a healthier milk alternative for the consumers.
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