ACEITAÇÃO SENSORIAL DE IOGURTE SABOR PÊSSEGO ACRESCIDO DE DIFERENTES CONCENTRAÇÕES DE AROMA E POLPA POR MEIO DA TÉCNICA DE MAPA DE PREFERÊNCIA

The objective of the present study was to evaluate the effect of different pulp and artificial flavor concentrations on the physicochemical and sensory quality of peach-flavored yogurt, applying the statistical technique of the Principal Component Analysis (PCA) for developing an Internal Preference Map. Therefore, an acceptance test was performed with 150 consumers using the nine-point hedonic scale. Physicochemical determinations of titratable acidity, lipids, lactose and sucrose were also conducted. There was a significant difference (p < 0.05) between the yogurt formulations in relation to sensory acceptability, while in the case of the physicochemical measurements the formulations showed no difference at the level of 0.05 probability by the F-test. It was found that the addition of artificial flavor during yoghurt processing may be suspended at the Lindo Vale Dairy without altering sensory acceptability of the product, thus reducing production costs while maintaining the sensory quality of the product. However, the pulp concentration in peach-flavor yogurt cannot be reduced without altering sensory acceptability, so that the pulp concentration in the dairy product is maintained.