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Sensory evaluation of gabiroba (Campomanesia xanthocarpa) whey-buttermilk fermented beverages.

L. Damasceno

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06-24-2020

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Abstract:

W33
Sensory evaluation of gabiroba (Campomanesia xanthocarpa) whey-buttermilk fermented beverages.
L. Damasceno*1, R. T. Pfrimer1, K. Merz1, C. F. Cardoso2, J. C. R. S. More1, E. Arnhold3, C. S. Prado1, E. S. Nicolau1, C. Gebara1. 1Food Research Center, School of Veterinary Medicine and Animal Science, Federal University of Goi�s Goi�nia, Go�as, Brazil, 2School of Agronomy, Federal University of Goi�s Goi�nia, Go�as, Brazil, 3School of Veterinary Medicine and Animal Science, Federal University of Goi�s Goi�nia, Go�as, Brazil.

Fermented dairy foods are widely consumed around the world and in this food category new functional products have been developed. Sustainable food production is encouraged by United Nation by 2030 Agenda, and the use of whey and buttermilk in fermented beverages results in a functional and sustainable product. The aim of this work was evaluating sensory acceptance of gabiroba (Campomanesia xanthocarpa) whey-buttermilk fermented beverages. Thirteen formulations were produced with a variation of the ingredient's concentration: 40 to 56% of milk, 0 to 44% of whey and buttermilk and 10 to 20% of gabiroba pulp and all beverages were added of 20% of sugar. Sensory profiles of appearance, color, aroma, texture, flavor and the overall impression were evaluated by 120 untrained assessors by the 9-point structured hedonic score, where 1 = “dislike extremely” and 9 = “like extremely.” The purchase intention was measured on a 5-point score, where 1 = “definitely would not buy” and 5 = “definitely would buy.” The results were evaluated by Kruskal-Wallis and adjust.fdr mean comparison test (P < 0.05). Results showed a significant difference (P < 0.05) between formulations, where the lower concentration of gabiroba pulp obtained higher notes for appearance, color, and flavor. Although the gabiroba pulp has antioxidant properties the intense natural yellow color of the pulp is perceived by consumers as an artificial characteristic, resulting in lower acceptance. The residual bitterness and astringent flavor was noted on formulations with higher pulp concentration, decreasing acceptance. Higher milk concentration improved the consumer's perception of flavor and appearance. All formulations were well accepted by consumers with scores between 6 (“like slightly”) and 8 (“like much”) for overall impression, and for purchase intention, scores were about 4 (“I probably would buy”). Results showed that the use of whey and buttermilk, which are dairy coproducts and environmental pollutants, is suitable for dairy fermented beverages and results in a sustainable, functional, innovative product and it has become attractive for consumers.

Keywords: dairy coproduct, innovative and functional food, exotic fruit.