African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12209

Full Length Research Paper

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

Silva, B. S.
  • Silva, B. S.
  • Unit of Animal Science, Federal Institute Goiano - Campus Rio Verde, Rodovia Sul Goiana, Km 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Resende, S. R.
  • Resende, S. R.
  • Unit of Animal Science, Federal Institute Goiano - Campus Rio Verde, Rodovia Sul Goiana, Km 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Souza, A. K
  • Souza, A. K
  • Unit of Animal Science, Federal Institute Goiano - Campus Rio Verde, Rodovia Sul Goiana, Km 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Silva, M. A. P.*
  • Silva, M. A. P.*
  • Unit of Animal Science, Federal Institute Goiano - Campus Rio Verde, Rodovia Sul Goiana, Km 01, Caixa Postal 66, CEP 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Placido, G. R.
  • Placido, G. R.
  • School of Veterinary and Animal Science, Federal University of Goias, Food Research Center, Campus II da UFG, Rodovia GO-080 (saída para Nova Veneza), CEP 74001-970, Goiânia, Goias, Brazil
  • Google Scholar
Caliari, M.
  • Caliari, M.
  • School of Veterinary and Animal Science, Federal University of Goiás, Food Research Center, Campus II da UFG, Rodovia GO-080 (saída para Nova Veneza), CEP 74001-970, Goiânia, Goiás, Brazil.
  • Google Scholar


  •  Received: 17 July 2014
  •  Accepted: 02 September 2014
  •  Published: 10 September 2014

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.

 

Key words: Fruits from the cerrado region, sensory acceptance, concentrated yogurt, fruit pulp, physicochemical characteristics.