Development and sensory analysis of fermented dairy beverages with different concentrations of syzygium aromaticum essential oil

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dc.creatorPaula Karoline Soares Farias
dc.creatorFrancine Souza Alves da Fonseca
dc.creatorErnane Ronie Martins
dc.creatorMarinilza Soares Mota Sales
dc.creatorAgda Silene Leite
dc.creatorFabíola Belkiss Santos de Oliveira
dc.creatorPedro Miranda Mendes
dc.creatorAna Carolina Mota Barbosa
dc.creatorIgor Viana Brandi
dc.creatorRenata Ribeiro Durães
dc.creatorJoão Matheus Almeida Ravnjak
dc.creatorCintya Neves de Souza
dc.creatorCláudia de Andrade Souto
dc.creatorGisely Cardoso Dourado Coutinho
dc.creatorFernando Emílio Pereira Nunes
dc.creatorAnelisa Mota Sales Barbosa
dc.creatorAnna Christina de Almeida
dc.date.accessioned2023-10-19T15:26:43Z
dc.date.accessioned2025-09-08T23:26:26Z
dc.date.available2023-10-19T15:26:43Z
dc.date.issued2022-08-17
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.37118/ijdr.25011.08.2022
dc.identifier.issn2230-9926
dc.identifier.urihttps://hdl.handle.net/1843/59710
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Development Research
dc.rightsAcesso Aberto
dc.subjectAlimentos - Análise
dc.subjectLaticínios
dc.subjectEssências e óleos essenciais
dc.subjectAlimentos - Avaliação sensorial
dc.titleDevelopment and sensory analysis of fermented dairy beverages with different concentrations of syzygium aromaticum essential oil
dc.typeArtigo de periódico
local.citation.epage57906
local.citation.issue8
local.citation.spage57902
local.citation.volume12
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.journalijdr.com/development-and-sensory-analysis-fermented-dairy-beverages-different-concentrations-syzygium

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