Although the demand for goat milk products has been growing, they have lower consumer acceptability than products derived from cow milk. However, the addition of cupuassu pulp can be used to improve the formulation of these products. For this reason, the aim of this study was to investigate the influence of new goat milk yogurt manufactured with cupuassu pulp on physicochemical properties, consumers' perceptions, and overall consumer acceptance. In addition, the effect of antioxidant health information on consumer acceptance and purchase intention of cupuassu goat milk yogurts was evaluated. The results demonstrated a positive expectation regarding linking and familiarity to goat milk products and products with cupuassu pulp. The pH, total phenolic content, lightness, redness, yellowness, and apparent viscosity were potentially affected by the addition of cupuassu, with the highest concentration of cupuassu (10%) exhibiting the greatest changes in parameters. Based on principal component analysis, partial least squares regression, and just-about-right and penalty analysis, the addition of cupuassu pulp improved some sensory attributes of goat milk yogurt, such as cupuassu aroma, cupuassu flavor, yellow color, consistency, and viscosity, which positively influenced product acceptance. In addition, antioxidant health information increased the acceptance and purchase intention of cupuassu goat milk yogurts. Taking into account the parameters investigated in this study, the best scoring formulation was goat milk yogurt with 10% cupuassu pulp. Our results suggest that cupuassu pulp can be considered a potential ingredient to improve the sensory and texture properties of goat milk yogurt. Furthermore, the antioxidant health information could be a sensory strategy to increase the acceptance of cupuassu goat milk yogurts.

Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl 2 ), on yield and nutrient retention of the clots obtained and on the texture of Minas cured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness of cheeses produced at the same pH of milk clotting in function of CaCl 2 addition. There was no difference in the texture of Minas cured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.

RESUMONos estudos em análise sensorial a limitação fisiológica dos órgãos dos sentidos dos provadores é um dos fatores a se levar em consideração no planejamento dos testes. O objetivo deste estudo foi validar um desenho experimental para testes comparativos com muitas amostras. Cultivos de leveduras produtoras de aroma frutal foram escolhidas por provadores não treinados e cultivados em caldo YEPD e caldo Melaço. Testes sensoriais de ordenação e de escala foram realizados com 8 linhagens selecionadas e 3 linhagens referência para seleção da melhor linhagem produtora de aroma frutal, em cada meio de cultura, por uma equipe de provadores treinada. A aplicabilidade e a habilidade discriminatória do desenho experimental foi validada por meio de análise estatís-tica. No tratamento estatístico foi utilizado o teste de Friedman para os testes de ordenação e a análise de variância e o teste de Tukey para os testes de escala. Todas as amostras foram comparadas e foram encontradas diferenças significativas ao nível de 5% entre elas. As amostras puderam ser comparadas sem fadiga da equipe de provadores.análise sensorial; testes comparativos; desenho experimental; culturas de leveduras; aroma frutal. Palavras-chave: SUMMARY VALIDATION OF AN EXPERIMENTAL DESIGN FOR SENSORY COMPARATIVE TESTS WITH MANY SAMPLES. In sensory analysis studies the physiological limitation of the panelists sense organs is one of the concerns during tests planning. The aim of this study was to validate an experimental design for comparative tests with many samples. Yeast cultures producing fruit aroma were selected by non-trained testers and cultured in YEPD and molasses-based broths. Ranking and hedonic scale sensory tests were carried out with 8 selected strains and 3 other reference strains for selection of the best producer strain in each medium by a trained sensory panel. The following statistical treatments were used: Friedman's test for ranking tests and variant analysis and Tukey's test for scale tests to determine applicability and discriminatory ability of the experimental design. All the samples were compared and significant differences were found between them. The samples could be compared without panelists fatigue. sensory analysis; comparative tests; experimental design; yeast cultures; fruit aroma. Keywords: -INTRODUÇÃOPor definição, análise sensorial implica no uso dos sentidos e é realizada por pessoas treinadas selecionadas com base na consistência e na habilidade de discriminar. Devido aos instrumentos que utiliza para a avaliação sensorial, é possível entender as limitações fisioló-gicas da equipe de provadores e a sua impossibilidade de comparar muitas amostras numa mesma sessão de aná-lise sensorial. mática em blocos incompletos. Estes autores descrevem um experimento onde foram formados quinze blocos com 4 amostras e, por meio de teste de escala, cada provador treinado julgou um dos blocos formados usando teste de escala. Neste desenho experimental, quanto maior o nú-mero de amostras, maior será o número de blocos formados e, ...