Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii

Handray Fernandes de Souza; Giovana Felício Monteiro; Victor Dédalo Di Próspero Gonçalves; João Vitor dos Santos; Amanda Cristina Dias de Oliveira; Karina Nascimento Pereira; Mariana Fronja Carosia; Marina Vieira de Carvalho; Igor Viana Brandi; Eliana Setsuko Kamimura

Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/76833

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DC Field	Value	Language
dc.creator	Handray Fernandes de Souza	pt_BR
dc.creator	Giovana Felício Monteiro	pt_BR
dc.creator	Victor Dédalo Di Próspero Gonçalves	pt_BR
dc.creator	João Vitor dos Santos	pt_BR
dc.creator	Amanda Cristina Dias de Oliveira	pt_BR
dc.creator	Karina Nascimento Pereira	pt_BR
dc.creator	Mariana Fronja Carosia	pt_BR
dc.creator	Marina Vieira de Carvalho	pt_BR
dc.creator	Igor Viana Brandi	pt_BR
dc.creator	Eliana Setsuko Kamimura	pt_BR
dc.date.accessioned	2024-09-23T20:25:12Z	-
dc.date.available	2024-09-23T20:25:12Z	-
dc.date.issued	2023-11-29	-
dc.citation.volume	33	pt_BR
dc.citation.spage	1651	pt_BR
dc.citation.epage	1659	pt_BR
dc.identifier.doi	https://doi.org/10.1007/s10068-023-01459-y	pt_BR
dc.identifier.issn	2092-6456	pt_BR
dc.identifier.uri	http://hdl.handle.net/1843/76833	-
dc.description.resumo	Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and S. boulardii concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.	pt_BR
dc.description.sponsorship	CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior	pt_BR
dc.description.sponsorship	Outra Agência	pt_BR
dc.language	eng	pt_BR
dc.publisher	Universidade Federal de Minas Gerais	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS	pt_BR
dc.publisher.initials	UFMG	pt_BR
dc.relation.ispartof	Food Science and Biotechnology	-
dc.rights	Acesso Restrito	pt_BR
dc.subject.other	Bebidas fermentadas	pt_BR
dc.subject.other	Avaliação sensorial	pt_BR
dc.subject.other	Leveduras	pt_BR
dc.subject.other	Probióticos	pt_BR
dc.subject.other	Saccharomyces	pt_BR
dc.title	Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii	pt_BR
dc.type	Artigo de Periódico	pt_BR
dc.url.externa	https://link.springer.com/article/10.1007/s10068-023-01459-y	pt_BR
Appears in Collections:	Artigo de Periódico

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