Elaboração e avaliação sensorial de iorgute adicionado na microalga Spirulina (Arthrospirina platensis).

Abstract

The yogurt, has functional characteristics, presents high protein, vitamin, mineral and calcium content, as well as the microalgae Arthrospira platensis, which is abundant in nutrients. Thus, it appears as an innovative possibility in the development of new dairy products, such as yogurt, improving its nutritional quality. With this, the study aims to elaborate a potentially functional yogurt with the addition of the microalgae Arthrospira platensis, as well as to evaluate its sensory properties. Three yogurt formulations were produced, two of which added A. platensis: control yogurt (without Spirulina = FC), yogurt with 1% Spirulina (F1) and yogurt with 2% Spirulina (F2). The sensory analysis was performed by 60 untrained adult tasters. A hedonic scale acceptance test was applied, as well as a purchase intention test and the acceptability index for each attribute was calculated. The means were determined by variance analysis and compared using Tukey's test at 5% significance level. The results of the acceptance test showed that there was a statistical difference among the samples for all the attributes evaluated (appearance, color, aroma, flavor, texture and global evaluation), as well as the purchase intention. The acceptance index showed that some attributes did not obtain the desirable value (70%) for the formulations with added Spirulina. Attributes such as, appearance, color and aroma of F1 and appearance, color, aroma, flavor and overall evaluation of F2. The FC obtained ≥79% for all the evaluated attributes. Furthermore, the taste, texture and global evaluation of F1 obtained a desirable index of acceptability, as well as the texture of F2. Thus, the high concentration of Spirulina in yogurts can influence the sensory characteristics of the product. Thus, the use of Spirulina may have innovative potential for the development of a new product in the food industry.