Bilayer goat’s milk yogurt with tamarind (Tamarindus indica L.) and wild passion fruit (Passiflora cincinnata Mast) jam: Characterization and acceptability

Josiane Ferreira Da Silva,Silvani Verruck,Rayrinne Ferreira Miranda,Edilene Alves Barbosa,Daniela Caetano Cardoso,Clara Mariana Gonçalves Lima,Hérique Riley Duarte Costa

doi:10.33448/rsd-v9i9.6139

Abstract

The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were carried out with 60 tasters that were aged between 14 and 32 years. Sensory attributes related to “appearance”, “color”, “aroma”, “consistency” and “flavor” were evaluated, among them only consistency showed a significant difference due to the chemical characteristics of goat's milk, however, in percentage values goat's milk yogurt was rated with the highest grades. In the global impression and purchase intention, the analysis of the data obtained showed that the values attributed by the tasters are located in the highest scores of the hedonic scale. Thus, for bilayer goat's milk yogurts with tamarind or wild passion fruit jams, the results are favorable and highly acceptable. These results denote the possibility of insertion of these new products in the regional market in view of the acceptance of the product by the tasters as well as the intention to purchase, in addition to the appreciation of the regional fruits present in the jams elaborated.

Highlights

The United Nations Food and Agriculture Organization (FAO) reports that goat's milk is the third most produced milk in the world (FAOSTAT, 2020)
It was found that the physical-chemical parameters of the jams are within the values established by law
Regarding the pH, in order to reach an optimum value for the degree of gelation, it was necessary to correct it, before the manufacture of the jam

Summary

Introduction

The United Nations Food and Agriculture Organization (FAO) reports that goat's milk is the third most produced milk in the world (FAOSTAT, 2020). Brazil stands out as the largest goat milk producer in South America with an estimated production of 8,779 million liters per year (IBGE, 2017). One of the alternatives for consuming goat's milk is in the form of fermented drinks (Mituniewicz–Małek et al, 2019). In this context, yogurt is highlighted for its attractive sensory characteristics and acceptability. Yogurt is highlighted for its attractive sensory characteristics and acceptability It presents one of the best profitability margins for the manufacturer of this product, since it does not require a process of concentration in processing (Araújo et al, 2012)

Objectives

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Results