African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 804

Full Length Research Paper

Sensory profile of fermented milk drinks flavored with fruits from the Brazilian Cerrado

Marco Antonio Pereira Da Silva*
  • Marco Antonio Pereira Da Silva*
  • Instituto Federal de Educao, Cincia e Tecnologia Goiano, Campus Rio Verde, Brazil.
  • Google Scholar
Nubia Ferreira Vieira
  • Nubia Ferreira Vieira
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Yasmine Ariadne Andrade Martins
  • Yasmine Ariadne Andrade Martins
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Veronica Freitas Pires Araujo
  • Veronica Freitas Pires Araujo
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Diene Souza Goncalves
  • Diene Souza Goncalves
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Ligia Campos De Moura
  • Ligia Campos De Moura
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
  • Google Scholar
Geovana Rocha Placido
  • Geovana Rocha Placido
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Bruno Souza Carvalho
  • Bruno Souza Carvalho
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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  •  Received: 27 February 2015
  •  Accepted: 24 April 2015
  •  Published: 30 June 2015

Abstract

The Brazilian cerrado has several fruit species with great potential for agro-industrial use including the production of milk drinks. Thus, the objective of this study was to evaluate the sensory profile and purchase intent of fermented milk drinks added in increasing levels of fruits from the Brazilian cerrado. Four formulations of milk drinks were processed with concentrations of 4, 8, 12 and 16% of Araçá (Psidium cattleianum), Araticum (Annona crassiflora Mart), Mangaba (Hancornia speciosa Gomes), Passion fruit (Passiflora edulis f. flavicarpa) and Pequi pulps (Caryocar brasiliense Camb.). The sensory profile of products was characterized by affective test evaluating acceptance using the hedonic scale and purchase intent. Fruits used in flavoring, especially Pequi, are very appreciated by the local population. As demonstrated in acceptability tests, it is believed that this factor contributed to the high acceptance of Pequi. All milk drinks showed positive purchase intent value.
 
Key words: Fermented milk, acceptance test, purchase intent.