Pequi-flavored yogurt and kefir: development, characterization and sensory evaluation

In Brazil, the consumption of milk derivatives, especially fermented milks, have shown steady growth in last decade, with an increase that can be associated its high nutritional value and good acceptance by population general. This study aimed to develop, characterize, assess acceptability purchase intention yogurt Kefir pequi jam. We characterized products jam regarding composition microbiological quality according Brazilian legislation. The post-acidification was determined at 1, 7, 14, 28, 35 days refrigerated storage. were assessed on a structured 9-point hedonic scale five-point mixed scale, respectively. Both met physicochemical standards established legislation, except for viability BAL, counts lower than 107 CFU/g total dry extract content significantly different, while other characteristics did not differ. showed preserve fruit compared natura standards, thus being harmless health. During storage, differed from yogurt, presenting pH higher acidity. Over 35-day acidity vary significantly, average 0.77% lactic acid, tended acidity, 0.29% acid. differ throughout storage time, independent 4.25 units. sensory evaluation pointed out concerning attributes appearance, flavor, texture, intention. candy proved option flavor diversification used Cerrado biome, legislation