Open AccessMicrobiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.
Author(s) -
Marisete Bortoluzzi,
Carla Regina Zimpel Nunes,
Marines Luiza Silva,
Daneysa Lahis Kalschne,
Saraspathy Naidoo Terroso Gama de Mendonça,
W. A. P. L. N. T. M. Brandão
Publication year - 2014
Publication title -
revista brasileira de pesquisa em alimentos
Language(s) - English
Resource type - Journals
eISSN - 2236-6563
pISSN - 2179-3174
DOI - 10.14685/rebrapa.v5i1.136
Subject(s) - food science , lactic acid , flavor , aroma , chemistry , sweetness , pulp (tooth) , sensory analysis , bacteria , biology , medicine , genetics , pathology
The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 ± 2 ºC) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 ºC were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p<0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%. DOI: 10.14685/rebrapa.v5i1.136
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