Sensory, physicochemical and microbiological characteristics of Greek style yogurt flavored with pequi (Caryocar Brasiliense, Cambess)

  • BS Silva
  • SR Resende
  • AK Souza
  • MAP Silva
  • GR Placido
  • M Caliari

Abstract

The aim of this study was to develop Greek yogurt flavored with pequi and to assess its physicochemical and microbiological characteristics, as well as its shelf-life, sensory acceptance and purchase intent. Four yogurt formulations were prepared: no addition of Pequi pulp (control - treatment 1), 1% pequi pulp (treatment 2) 2% pequi pulp (treatment 3) and 3% pequi pulp (treatment 4). The levels of fat, moisture and ash showed no difference between formulations. For protein, Greek style yogurt with 2% pequi pulp showed the highest values. Clear yellowish color was observed in yogurts, with a tendency to red and green. All yogurt samples prepared with up to 22 days of storage showed pH and acidity values in accordance with Brazilian legislation. Microbiologically, yogurts were stable and with satisfactory sanitary conditions for consumption. Greek style yogurt with type 2% pequi pulp showed the greatest acceptance by consumers. In conclusion, Greek style yogurt flavored with pequi is a good food alternative, because in addition to market innovation, it has high nutritional value and good acceptance by consumers.

Keywords: Fruits from the cerrado region, sensory acceptance, concentrated yogurt, fruit pulp, physicochemical characteristics

African Journal of Biotechnology, Vol 13(37) 3797-3804

Author Biographies

BS Silva
Unit of Animal Science, Federal Institute Goiano, Campus Rio Verde, Rodovia Sul Goiana, KM 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goias, Brazil
SR Resende
Unit of Animal Science, Federal Institute Goiano, Campus Rio Verde, Rodovia Sul Goiana, KM 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goias, Brazil
AK Souza
Unit of Animal Science, Federal Institute Goiano, Campus Rio Verde, Rodovia Sul Goiana, KM 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goias, Brazil
MAP Silva
Unit of Animal Science, Federal Institute Goiano, Campus Rio Verde, Rodovia Sul Goiana, KM 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goias, Brazil
GR Placido
Unit of Animal Science, Federal Institute Goiano, Campus Rio Verde, Rodovia Sul Goiana, KM 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goias, Brazil
M Caliari
Unit of Animal Science, Federal Institute Goiano, Campus Rio Verde, Rodovia Sul Goiana, KM 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goias, Brazil
Published
2015-09-30
Section
Articles

Journal Identifiers


eISSN: 1684-5315