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Ciência Rural

Print version ISSN 0103-8478On-line version ISSN 1678-4596

Abstract

ALVES, Larissa de Lima et al. Sensorial acceptance and characterization of goat's milk frozen yogurt with addition of probiotic culture and prebiotic. Cienc. Rural [online]. 2009, vol.39, n.9, pp.2595-2600.  Epub Oct 16, 2009. ISSN 1678-4596.  https://doi.org/10.1590/S0103-84782009005000204.

Goat's milk is recommended for people afflicted with cow milk intolerance and gastro-intestinal disorders. frozen yogurt was elaborated with 1% prebiotic (inulin), 0.25% starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and 0.25% probiotic culture (Bifidobacterium animalis and Lactobacillus acidophilus) to verify probiotic potential (after 7 and 120 days of storage), physical-chemical quality and sensorial acceptance. During storage viable cells were reduced, mainly probiotic bacteria. Nevertheless, the product showed probiotic potential because of B. animalis and L. acidophilus sum, which reached the minimum desirable until the end of storage. Values of total dry matter (26.6±0.2%), protein (3.0±0.3%), fat (2.6±0.1%), pH (5.5±0.01) and acid lactic (0.2±0.01%) were similar to those descript by other researches for the same product. Sensorial evaluation was realized by 50 untrained panelists, with a 7- point hedonic scale and intention to purchase. The product received good scores for global appearance, color, aroma and taste. Texture and residual taste had lower acceptance rates. The intent to purchase showed that 61% of panelists asserted to buy the product against 39%, who would not buy it. Accordingly, this research showed the feasibility of elaborating the goat's milk frozen yogurt with addition of pre- and probiotics.

Keywords : Bifidobacterium animalis; Lactobacillus acidophilus; inulin.

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