English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

EnglishOwing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance, consumers completed the CATA questionnaire. Internal and external preference maps were built using the obtained results. We found high acceptance means (xylitol:stevia:sugar)for F7 (1.0:0:0), F1 (0.5:0:0), and F2 (0:0.5:0.5), which were characterized by a sweet taste, creamy texture, strawberry flavor, fermented milk flavor, and light pink appearance. Formulations with the lowest scores were F6 (0:1.0:0), F3 (0.33:0.33:0.33), and F4(0.5:0.5:0), which were characterized by a residual and bitter taste, astringent sensation, and inconsistent texture. Key words: principal components analysis; sensory analysis; fermented milk portuguesDevido a grande procura por alimentos mais saudaveis, as industrias alimenticias vem introduzindo no mercado os iogurtes diet e light. O presente estudo teve como finalidade avaliar sensorialmente iogurtes produzidos com edulcorantes naturais atraves de delineamento de mistura centroide simples com tres repeticoes no ponto central pela metodologia Mapa de preferencia. Foram elaboradas diferentes formulacoes utilizando estevia, xilitol e sacarose em proporcoes delimitadas considerando o poder adocante do edulcorante. Uma equipe de provadores foi selecionada para levantamento dos atributos sensoriais dos iogurtes por meio da metodologia Check-All-That-Apply (CATA). Foi ainda efetuada a analise de aceitacao do produto em que cinquenta consumidores avaliaram as formulacoes usando escala hedonica de nove pontos. Apos avaliacao da aceitacao, os consumidores preencheram a ficha do questionario CATA. Com osresultados obtidos foram montados mapas de preferencia:interno e externo. Constatou-se maiores medias de aceitacao das amostras F7 (1,0:0:0; xilitol:estevia:acucar), F1 (0,5:0:0,5; xilitol:estevia:acucar) e F2 (0:0,5:0,5; xilitol:estevia:acucar) que apresentaram caracteristicas como gosto adocicado, gosto doce, textura cremosa, sabor polpa de morango, aroma bebida lactea, aparencia rosa claro, e as amostras com menores cores foram as F6 (0:1,0:0; xilitol:estevia:acucar), F3 (0,33:0,33:0,33; xilitol:estevia:acucar) e F4 (0,5:0,5:0; xilitol:estevia:acucar)apresentaram caracteristicas como sabor residual, gosto amargo, sensacao adstringente, texturas em consistencia. Palavras-chave: analise de componentes principais; analise sensorial; leite fermentado

External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners