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

With the change in the standard of living of the Brazilian population and the search for quick and practical meals, there has been a significant increase in the intake of processed and ultraprocessed products, of high energy value and low micronutrient content that contribute to the emergence of chronic diseases. Considering the above, this study aimed to prepare a fruit popsicle without lactose and without additives and subject it to affective sensory analysis. For the production of the popsicle, zero lactose powdered milk, zero lactose whole milk, honey, mango, peanut, coconut and strawberry were used. After preparation, the total weight of the recipe was determined by calculating the average yield and chemical composition. The popsicle was presented to 50 untrained tasters of both sexes, aged between 18 and 40 years old from a Higher Education Institution in Belo Horizonte / MG, being evaluated through a hedonic scale of 9 points and an intention scale of 7 points. The attribute with the best evaluation was appearance, followed by taste and aroma with average notes of 8.76 ± 0.51; 8.72 ± 0.57 and 8.70 ± 0.73, respectively, with no significant differences. It was observed that 74%, 80%, 80% and 72% liked the attributes of aroma, flavor, appearance and texture, respectively, very much, and gave the product a maximum rating. As well as the results of the evaluation of the sensory attributes that demonstrated excellent quality, the intention to consume and purchase followed the same trend. There was a high consumption and purchase intention with averages of 6.26 ± 1.06 and 6.38 ± 1.15, with no significant difference being observed. It is concluded, through the results of the sensorial analysis that the product has excellent acceptability and high market viability.

Elaboração e análise sensorial de picolé de frutas zero lactose