INCLUDING CASHEW SWEET SAUCE IN GOAT MILK YOGURT CAN INCREASE SENSORY ACCEPTANCE?

Resumo

Foods such as goat's milk and cashew are directly related to cultural aspects of the Brazilian semiarid and can add value from the development of new products. The objective of this work was to evaluate physicochemical, microbiological characteristics and the sensory acceptance of natural goat’s milk yoghurt and cashew flavor (Anacardium occidentale L.) comparing with cow’s milk yogurt. Four yogurts were formulated: F1 (goat's milk yogurt), F2 (cow's milk yogurt), F3 (goat's milk yogurt with cashew sweet sauce) and F4 (cow's milk yogurt with cashew sweet sauce). Physicochemical and microbiological analyzes were performed based on RDC 12/2001 and normative instruction 46/2007 that regulate the quality of fermented milks in Brazil. A panel of 60 tasters evaluated the sensory attributes from a seven-point hedonic scale. The results obtained from the physicochemical and microbiological analyzes showed similarity between the formulations, and indicate the production of new products that meet the current legislation. The sensory analysis indicated the same acceptance for goat's milk (F3) and cow's milk (F4) yoghurt with cashew sweet sauce, while goat's milk (F1) and cow's milk (F2) yoghurt without cashew sweet sauce presented statistical differences (p <0.05). It can be concluded that cashew goat's milk yogurt was well accepted and is a viable alternative to dairy derivative, mainly in northeastern Brazil.