Desenvolvimento, avaliação física, físico-química e sensorial de maionese de leite caprino aromatizada com Schinus terebinthifolius raddi.

Abstract

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.