Acceptability of yoghurt with Marolo pulp (Annona crassiflora Mart.) in the traditional and diet/light formulations

DELLA LUCIA, Flávia; FERREIRA, Eric Batista; dos SANTOS, Rodrigo Campos; MOREIRA, Marcela Aparecida Miranda; CORRÊA, Síntia Carla; de Barros VILAS BOAS, Eduardo Valério
August 2012
Revista da Universidade Vale do Rio Verde;ago-dez2012, Vol. 10 Issue 2, p85
Academic Journal
The aim of this study was to use marolo pulp in the confection of traditional (sucrose) and diet/light (sodium cyclamate/saccharine (2:1)) yoghurts, with variation in the concentrations of the pulp and sweeteners. The ripe fruit was harvested in Machado-MG and handled at UNIFAL-MG. Six testformulations were made, resulting from the factorial combination of 3 levels of natural and artificial sweetener (1.4% and 1.9% of sodium cyclamate/saccharine and 14,4% sucrose) with 2 levels of pulp (20% and 30%). The acceptance test was performed using the hedonic scale (9 points) with 30 panelists. Every acceptance grade remained between 6 and 8. The interaction sweetener*pulp was significant, therefore, analised. For the formulations with 20% pulp, the use of sucrose was more accepted, with average grade 0.68 point higher than the formulations containing artificial sweetener. Among the sweeteners, the dose containing 1.4% got significantly higher scores than the doses with 1.9%. The formulations with 30% pulp, didn't present significant difference among the different types of sweeteners. For the use of 1.9% artificial sweetener the concentration of 30% pulp was most accepted. In the internal preference mapping, there isn't difference in acceptation of formulations with 1.4% sodium cyclamate/saccharine with 20% and 30% of pulp and sucrose with 20% and 30% of pulp. There was superiority in the acceptability of the formulations with sucrose in relation to the artificial sweetener, and also, when comparing the 1.4% to the 1.9% artificial sweetener concentrations. It is concluded that yoghurt may be well accepted, mainly when sweetened with sucrose.


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