Desenvolvimento de formulação de iogurte de araticum e estudo da aceitação sensorial

This study aimed to develop a yogurt using a Brazilian typical “Cerrado” fruit Araticum (Annona crassifl ora Mart.) as taste and evaluate its sensory acceptance. The physical-chemical and microbiological characteristics and the purchase intention by consumers were evaluated. There were prepared four formulations of araticum yogurt at concentrations of 0%, 12.5%, 25% and 50%. The following parameters were analyzed: pH, soluble solids in oBrix, acidity, coliforms at 30oC, coliforms at 45oC, fi lamentous fungi and yeasts and sensorial profi le. The results indicated that all the samples of araticum yogurt, showed pH and acidity compatible with legislation pattern. Fungi and yeasts counts were lower the limits set by legislation. All samples presented coliforms at 30oC and coliforms at 45oC lower than 0,3 NMP.g-1. The results of the acceptability test about the taste attribute differed signifi cantly (p < 0,05) among samples of araticum yogurt. The results of the purchase intention test pointed out that more than 55% consumers demonstrate purchase intention of the yogurt added with 12,5 and 25,0% of araticum as taste. We concluded that the use of araticum pulp in yogurt formulation is an interesting option for industry, since the product had good acceptance and consumers demonstrated intention to acquire it