期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：Buffalo milk acceptability with the addition of marmalade in paste of araticum, cagaita
and mangaba was processed and verified. Two formulations of the yogurt containing
20% and 30% of the marmalades were elaborated. The marmalade was added to
the natural yogurt at temperatures of ± 20 ºC and then homogenized. After preparation,
the samples were refrigerated at ± 4 ºC and submitted to acceptability analysis (72
students of 4th grade of private schools of Goiania/Brazil, with age between nine
and ten years old), by means of facial hedonic scale of five points. The obtained
results indicated good acceptability of the yogurts, cagaita flavor (prepared with
30% of marmalade) showed higher average (3.88). Mangaba flavor yogurt with
20% of marmalade revealed the smaller average (3.33). All the products presented
averages above 3.0, being well accepted by children between 9 and 10 years old.
