Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

Abstract

Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu (Spondias tuberosa). On addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

“…The cagaiteira (Eugenia dysenterica DC.) belongs to the Myrtaceae family and is a native species of the Cerrado with great potential of introduction to the crop, for producing fruits appreciated, both for in natura consumption and in the processed forms as juices, fermented beverages (Figueiredo et al, 2019), liqueur, jelly and sweets among others. Aditionally the seeds, peels and pulp of cagaita present antioxidant capacity for the elaboration of nutritional supplements (Kaur & Kapoor, 2001;Roesler et al, 2007;Alves et al, 2017;Santos et al, 2018).…”

Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil

“…The fermented dairy beverage and the fermented dairy beverage with Syzygium aromaticum essential oil were prepared weekly in triplicate at the Food Technology Laboratory (Agrarian Sciences Institute -Federal University of Minas Gerais, ICA/UFMG), according with the methodology proposed by (Farias, 2016;Figueiredo et al, 2019) , with a few modifications, in the proportions provided in the legislation (Brasil, 2005(Brasil, , 2007.…”

How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp

“…In order to complement the results of the TDS and Just-about-right scale, the acceptance test can be applied, as it allows to reveal specific characteristics that determine greater or lesser acceptance of a food. In this sense, studies have been successfully applying sensory acceptance for the evaluation of fruit drinks from the Brazilian Cerrado (Perfeito;Corrêa;Peixoto, 2017;Rocha et al, 2008, Figueiredo et al, 2019Gomes et al, 2020).…”