Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
DOI:
https://doi.org/10.14295/2238-6416.v73i1.607Keywords:
fermented milk, labneh, quality, standardizationAbstract
The dairy sector in the food industry has shown a permanent evolution. This study aimed to analyze a promising trend in this sector: the Greek yogurt. It can be found in the Brazilian market a range of brands and, due to lack of specific legislation for this product, there may be a difference in sensory attributes and chemical composition. To evaluate this scenario, five brands samples were collected in the southern state of Minas Gerais, in three different lots. A discrepancy in the chemical composition was observed, which was reflected in the sensory analysis.The brand B presented greater value for acidity and lower values for total solids, fat, protein and L*, and hence it wasless accepted for the attributes of appearance and taste. The sample A showed the highest value for protein and hence greater acceptance in the consistency point. Based on the results obtained in this work, a profile of natural Greek yoghurt that best suits the consumer was determined, with values close to the average of the results found in the trade marks for total solids, fat and acidity; and a higher protein content.
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