Abstract
The study aimed to evaluate the influence of Crotonblanchetianus Baill essential oil on the sensory parameters of fermented milk drinks with yellow mombin pulp. The milk drinks analyzed contained milk and whey from goat origin, water-soluble soy extract, yellow mombin pulp, and Crotonblanchetianus Baill essential oil (CBEO) in the following proportions: 0.0, 0.0035; 0.0070, and 0.0105 g/L according to the Artemia salina toxicity test. The extraction of essential oil from the Crotonblanchetianus Baill leaves was carried out using hydrodistillation by steam. The sensory profile of the fermented milk drink was obtained through Quantitative Descriptive Analysis. The CBEO influenced the color of yellow mombin, brightness, viscosity, woody flavor, appearance, and flavor attributes. The samples were also approved in the acceptance test, with no statistical difference between treatments. Therefore, it was concluded that the addition of CBEO promoted changes in the sensory characteristics of the fermented milk drink with yellow mombin pulp for the appearance and flavor attributes. However, it did not negatively influence the acceptance of the analyzed product.
Highlights
In the physical-chemical analysis of the milk drink with the addition of Crotonblanchetianus Baill essential oil (Table 3), it is observed that there was a linear effect for lipids, protein, and lactose and a quadratic effect for pH
A significant decrease was observed for the pH (P
The samples of milk drinks were not acidic (0.31%). They were below the recommendation of the legislation for fermented milk (Brazil, 2007), favoring the process of conversion and the reduction of lactose in the product, and resulting in a decrease in the pH (Kassa et al, 2014; Gonçalves et al, 2018)
Summary
It looks for foods with functional properties, changing their eating habits, selecting low fat, sugar, salt, cholesterol, and low chemical additives. Food industries that are committed to health promotion and disease prevention have developed technologies for the production of functional and safe food for consumption (Baldissera et al, 2011; Ribeiro et al, 2013; Lima et al, 2020). Functional food is a new market trend. Dairy beverages with added fruit are receiving considerable attention from the consumer market since they are tasty and have high nutritional value (Moreira et al, 2010). Among the fruits that present potential use for the dairy beverage industry is yellow mombin (Spondiasmobin L.) (Borges et al, 2009), a fruit native to the Northeastern Semi-Arid region of Brazil with excellent characteristics related to taste, aroma, and appearance
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