DEVELOPMENT OF YOGURT SUNDAE LIKE MADE FROM GOAT MILK FLAVORED WITH PASSION FRUIT

Abstract

The aim of this study was to evaluate the viability of goat milk in the manufacture of yogurt as an alternative to the consumption of dairy products produced with cow's milk. Two yogurts were manufactured by varying the raw milk base: goat milk and cow's milk. The variables evaluated were pH, acidity (% lactic acid), fat and texture profile analysis (hardness, chewiness, cohesiveness and gumminess). In sensory evaluation, the acceptance tests were conducted in two sessions, in which we assessed the overall impression of samples. In the first session panelists (n=50) evaluated the samples coded with random three-digit numbers (blind test), ie, they had no information about the yogurt were evaluated, in the second session, the sample was served with information (goat's milk yogurt). The data were statistically analyzed using analysis of variance (ANOVA). For comparison of means we used the Tukey test. The physical and chemical analysis showed high similarity in the variables studied between the yogurts made with goat milk and cow's milk. However, the yogurt from cow's milk had a higher fat content (p<0.05). Both yogurts had similar texture profile. The sensory analysis revealed the same acceptance for both types of yogurt. The information "made with goat milk" did not influence the acceptance of the respective yogurt. It is concluded that the production of yogurt sundae like flavored with passion fruit is a viable alternative to the marketing of dairy products derived from goat milk.