Sensory evaluation of fermented dairy beverages supplemented with iron and added by cerrado fruit pulps

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dc.creatorJulliane Souza Barbosa Figueiredo
dc.creatorCarla Adriana Ferreira Durães
dc.creatorAlessandra Rejane Ericsson de Oliveira Xavier
dc.creatorBruna Mara Aparecida de Carvalho
dc.creatorRoberta Torres Careli
dc.creatorAnna Christina de Almeida
dc.creatorIgor Viana Brandi
dc.creatorGrazielle Layanne Mendes Santos
dc.creatorJoão Pedro Antunes Lopes
dc.creatorLarissa Bessa Fernandes
dc.creatorFabiane Neves Silva
dc.creatorRaquel Borges Faria
dc.creatorAna Carolina Santos Rocha
dc.creatorPaula Karoline Soares Farias
dc.creatorWilliam James Nogueira Lima
dc.date.accessioned2022-06-02T14:37:57Z
dc.date.accessioned2025-09-08T23:27:10Z
dc.date.available2022-06-02T14:37:57Z
dc.date.issued2019
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.issn1678-457X
dc.identifier.urihttps://hdl.handle.net/1843/42189
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Technology
dc.rightsAcesso Aberto
dc.subjectAnemia
dc.subjectAlimentos - Qualidade
dc.subjectPolpa de frutas -- Nutrição
dc.subjectLeite fermentado
dc.subject.otheriron deficiency anemia
dc.subject.otherfood supplementation
dc.subject.otherdairy beverages
dc.subject.othercerrado fruit pulps
dc.subject.otherQuality control.
dc.titleSensory evaluation of fermented dairy beverages supplemented with iron and added by cerrado fruit pulps
dc.typeArtigo de periódico
local.citation.epage414
local.citation.issue2
local.citation.spage410
local.citation.volume39
local.description.resumoAnemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu (Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.
local.identifier.orcidhttps://orcid.org/ 0000-0001-9836-4117
local.identifier.orcidhttps://orcid.org/0000-0002-6606-3982
local.identifier.orcidhttps://orcid.org/0000-0001-6714-7996
local.identifier.orcidhttps://orcid.org/0000-0002-1128-1448
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttp://dx.doi.org/10.1590/fst.32616

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