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

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dc.creatorHandray Fernandes de Souza
dc.creatorGiovana Felício Monteiro
dc.creatorVictor Dédalo Di Próspero Gonçalves
dc.creatorJoão Vitor dos Santos
dc.creatorAmanda Cristina Dias de Oliveira
dc.creatorKarina Nascimento Pereira
dc.creatorMariana Fronja Carosia
dc.creatorMarina Vieira de Carvalho
dc.creatorIgor Viana Brandi
dc.creatorEliana Setsuko Kamimura
dc.date.accessioned2024-09-23T20:25:12Z
dc.date.accessioned2025-09-09T01:14:04Z
dc.date.available2024-09-23T20:25:12Z
dc.date.issued2023-11-29
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1007/s10068-023-01459-y
dc.identifier.issn2092-6456
dc.identifier.urihttps://hdl.handle.net/1843/76833
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Biotechnology
dc.rightsAcesso Restrito
dc.subjectBebidas fermentadas
dc.subjectAvaliação sensorial
dc.subjectLeveduras
dc.subjectProbióticos
dc.subjectSaccharomyces
dc.titleEvaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
dc.typeArtigo de periódico
local.citation.epage1659
local.citation.spage1651
local.citation.volume33
local.description.resumoMead 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://link.springer.com/article/10.1007/s10068-023-01459-y

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