84 research outputs found
Rheological and sensorial evaluation of yogurt incorporated with red propolis
The aim of the present study was to evaluate the
use of red propolis extract, as a natural additive, in yogurt.
For this, yogurt was produced with red propolis extract
(YRP), to replace the additive chemical potassium sorbate,
used in the commercial yogurt (CY). Analysis for apparent
viscosity, texture and sensorial acceptance were performed.
Apparent viscosity and texture measurements of the samples
were similar to the control. Sensory evaluation showed
that the samples of YRP reached a mean score of 9 on the
hedonic scale, the same score found for CY. Regarding the
purchase intention, the samples of YRP showed a positive
intention by 64.45% of the consumers, and for CY,
68.89%. For the taste, texture, aroma and consistency, the
scores were in the range from 8 to 10, for both samples. It
can be concluded that the yogurt incorporated with red
propolis presents potential for its commercialization in the
Brazilian market.The authors thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian government (Finance Code 001), and Leonardo Fonseca Maciel and
Denilson de Jesus Assis of the Pharmacy Faculty of Federal
University of Bahia, and the technical team of the INSECTA laboratory
from Federal University of Bahia Reconcavo for their support
during the research.info:eu-repo/semantics/publishedVersio
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