TEIXEIRA, L. V.; TEIXEIRA, Letícia Vale.
Resumo:
Goat's milk is increasingly being used in the production of products because it has great
nutritional potential, being a great substitute for cow's milk. However, for products made with
goat's milk, there is a rejection by consumers, mainly for having a strong odor and taste. Given
this reason, the industry has been looking for alternatives to minimize this negative effect,
inserting, for example, natural flavorings so that the products have a better sensory
acceptability. In this sense, this research aimed to develop mayonnaise with goat milk using
fruit and aroeira leaf as a condiment and to evaluate the physical, physical-chemical and
sensory characteristics of the elaborated products. For this, three mayonnaise formulations
were prepared (MC: control mayonnaise; MA: mayonnaise added 2% of the aroeira leaf and
MP: mayonnaise added 2% of the aroeira fruit). Physical and physical-chemical analyzes were
carried out, such as humidity, water activity, pH and ash. Sensory analysis was performed using
a hedonic scale test structured in nine points and purchase intention with 5 points. The results
were evaluated using the T-Tukey test. The results obtained showed that the humidity was 76.6;
78.2 and 76.6%; 1.03 ashes; 1.10 and 120%, pH 6.9; 6.9 and 7.0 and water activity of 0.965;
0.968 and 0.963 for MC, MA and MP mayonnaise, respectively. For the sensory analysis the
attributes appearance, color, aroma, texture and global evaluation it was found that the goat
mayonnaise (MC, MA and MP) did not differ significantly from each other, receiving notes
located on the hedonic scale in the term I liked it moderately and I liked it slightly. For flavor,
MC and MA mayonnaise did not differ statistically. The purchase intention stood at between
3.7; 3.7 and 2.9 (MC, MA and MP), respectively and the acceptability index was 65 to 86%
for the attributes of the different formulations. It can be concluded that the mayonnaise
formulations presented satisfactory physical and physical-chemical characteristics and good
sensory acceptability, being a good alternative to the use of goat milk and condiments in the
preparation of mayonnaise.