Abstract
The present work aimed to apply the mixed models to the results of the sensory analysis of probiotic mango juice with Bifidobacterium animalis ssp. Lactis - BB-12. Physicochemical analyzes (pH, titratable acidity, total solids, and color parameters), the viability of probiotics was performed, and for sensory analysis, the affective method and the acceptance test were used, where the attributes were analyzed in mango juices with and without probiotic. The encapsulated probiotic remained viable in the juice, and the physicochemical analysis showed results as expected for this type of product. In the results of the random effect of the sensorial analysis, there was a great variability of panelists for the aroma attribute, standing out as the best attribute both for mango juice with probiotics and for juice without probiotics. In the acceptance test, the panelists showed a greater preference for mango juice without probiotics, however, concerning mango juice with probiotics, the panelists liked the aroma and showed a satisfactory purchase intention. Based on the results, it can be concluded that with the use of the mixed models it was possible to estimate the variability between the panelists and their scores.
Highlights
Over the years, consumers are becoming increasingly demanding about the consumption of healthier and safer products, without losing the characteristic of the product, such as flavor (Oliveira et al, 2020)
The pH values showed a significant difference between the samples, and the mango juice with the addition of Bifidobacterium- BB12 was higher because the xanthan gum and sodium alginate used as encapsulation and coating material, enabled the highest final pH
The results of the present study are in agreement with Miranda et al (2019) in a study with orange juice added with Lactobacillus casei encapsulated with sodium alginate where the pH was higher than the control without probiotic
Summary
Consumers are becoming increasingly demanding about the consumption of healthier and safer products, without losing the characteristic of the product, such as flavor (Oliveira et al, 2020). The incorporation of probiotic cultures belonging to the genera Bifidobacterium and Lactobacillus in dairy products is a widespread practice within the food industry Plant matrices, such as fruit juices, have been studied as potential carriers for these microorganisms (Costa et al, 2013). The mixed model uses both random and fixed effects in its method They are an integral part of the statistical analysis of sensory and consumption data (Podenphant et al, 2019). Many researchers prefer to consider the panelists' effect as a random effect, this means that panelists are considered random representatives of a population (Naes et al, 2010) In this context, the present work aimed to study the application of the mixed model to the results of sensory analysis of encapsulated probiotic mango juice
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