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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59710
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dc.creatorPaula Karoline Soares Fariaspt_BR
dc.creatorFrancine Souza Alves da Fonsecapt_BR
dc.creatorErnane Ronie Martinspt_BR
dc.creatorMarinilza Soares Mota Salespt_BR
dc.creatorAgda Silene Leitept_BR
dc.creatorFabíola Belkiss Santos de Oliveirapt_BR
dc.creatorPedro Miranda Mendespt_BR
dc.creatorAna Carolina Mota Barbosapt_BR
dc.creatorIgor Viana Brandipt_BR
dc.creatorRenata Ribeiro Durãespt_BR
dc.creatorJoão Matheus Almeida Ravnjakpt_BR
dc.creatorCintya Neves de Souzapt_BR
dc.creatorCláudia de Andrade Soutopt_BR
dc.creatorGisely Cardoso Dourado Coutinhopt_BR
dc.creatorFernando Emílio Pereira Nunespt_BR
dc.creatorAnelisa Mota Sales Barbosapt_BR
dc.creatorAnna Christina de Almeidapt_BR
dc.date.accessioned2023-10-19T15:26:43Z-
dc.date.available2023-10-19T15:26:43Z-
dc.date.issued2022-08-17-
dc.citation.volume12pt_BR
dc.citation.issue8pt_BR
dc.citation.spage57902pt_BR
dc.citation.epage57906pt_BR
dc.identifier.doihttps://doi.org/10.37118/ijdr.25011.08.2022pt_BR
dc.identifier.issn2230-9926pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59710-
dc.description.resumoThe aim was to develop a dairy drink containing essential oil of Syzygium aromaticum as preservative, to evaluate the quality of the elaborated food and its acceptability. The dairy beverage was formulated at concentrations of 10, 20 and 30 μL mL-1 of essential oil, and two controls. The physical-chemical and microbiological analyzes were performed, the stability of the essential oil added to the beverage was verified by the headspace methodology. The sensorial analysis was performed by the affective methods of the Hedonic Scale test and Purchase Intention. Microbiological and physico-chemical parameters remained within the legal parameters. No influence of storage time and different concentrations of Syzygium aromaticum essential oil was observed. The milk beverage added to the concentration of 30 μL mL-1 of the essential oil of Syzygium aromaticum presented better results considering all the defined quality parameters. For the sensory analysis, the drinks formulated with 10 and 20 μL mL-1 presented better acceptance. The results showed high potential for the application of the essential oil in the dairy drink, providing the use of whey, conservation of lactic acid bacteria and future studies can elucidate functional characteristics for the product.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofInternational Journal of Development Research-
dc.rightsAcesso Abertopt_BR
dc.subject.otherAlimentos - Análisept_BR
dc.subject.otherLaticíniospt_BR
dc.subject.otherEssências e óleos essenciaispt_BR
dc.subject.otherAlimentos - Avaliação sensorialpt_BR
dc.titleDevelopment and sensory analysis of fermented dairy beverages with different concentrations of syzygium aromaticum essential oilpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.journalijdr.com/development-and-sensory-analysis-fermented-dairy-beverages-different-concentrations-syzygiumpt_BR
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