Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
Emerson Gabriel dos Santos Oliveira SILVA, Katya Anaya, Maria de Fátima Bezerra, Cláudia Souza Macêdo, Stela Antas Urbano, Luís Henrique Fernandes Borba, Idiana de Macêdo Barbosa, Héryka Myrna Maia Ramalho, Claudio Cipolat‐Gotet, Alyne Batista da Silva Galdino, Juliana Paula Felipe de Oliveira, Adriano Henrique do Nascimento Rangel
Abstract
This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.