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Rheological and sensorial evaluation of yogurt incorporated with red propolis

  • Marly Silveira Santos
  • Leticia Miranda Estevinho
  • Carlos Alfredo Lopes de Carvalho
  • Antonio Leandro da Silva Conceição
  • Rogeria Comastri de Castro AlmeidaEmail author
Original Article
  • 26 Downloads

Abstract

The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market.

Keywords

Red propolis Sensory characteristics Yogurt Potassium sorbate 

Notes

Acknowledgements

The authors thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian government (Finance Code 001), and Leonardo Fonseca Maciel and Denilson de Jesus Assis of the Pharmacy Faculty of Federal University of Bahia, and the technical team of the INSECTA laboratory from Federal University of Bahia Recôncavo for their support during the research.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Compliance with ethical standards

Conflict of interest

All authors declare no conflict of interest, including financial support or other relationships with other people or organizations, within 3 years from the beginning of this submission, which may inappropriately influence or have any influence on this work.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Marly Silveira Santos
    • 1
  • Leticia Miranda Estevinho
    • 2
  • Carlos Alfredo Lopes de Carvalho
    • 3
  • Antonio Leandro da Silva Conceição
    • 3
  • Rogeria Comastri de Castro Almeida
    • 1
    Email author
  1. 1.School of NutritionFederal University of BahiaSalvadorBrazil
  2. 2.CIMO-Mountain Research Center, Department of Biology and BiotechnologyAgricultural College of Bragança, Polytechnic Institute of BragançąBragançąPortugal
  3. 3.Center of Agricultural Sciences, Environmental and BiologicalFederal University of Bahia RecôncavoCruz das AlmasBrazil

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