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Rheological and sensorial evaluation of yogurt incorporated with red propolis

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Abstract

The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market.

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Acknowledgements

The authors thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian government (Finance Code 001), and Leonardo Fonseca Maciel and Denilson de Jesus Assis of the Pharmacy Faculty of Federal University of Bahia, and the technical team of the INSECTA laboratory from Federal University of Bahia Recôncavo for their support during the research.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. School of Nutrition, Federal University of Bahia, Rua Basílio da Gama, s/n, Canela, Salvador, BA, CEP: 40.110-160, Brazil

    Marly Silveira Santos & Rogeria Comastri de Castro Almeida

  2. CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institute of Bragançą, Campus Santa Apolónia, CEP: 5300-253, Bragançą, Portugal

    Leticia Miranda Estevinho

  3. Center of Agricultural Sciences, Environmental and Biological, Federal University of Bahia Recôncavo, Rua Rui Barbosa, n° 710, Centro, Cruz das Almas, BA, CEP: 44.380-000, Brazil

    Carlos Alfredo Lopes de Carvalho & Antonio Leandro da Silva Conceição

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  1. Marly Silveira Santos
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Santos, M.S., Estevinho, L.M., de Carvalho, C.A.L. et al. Rheological and sensorial evaluation of yogurt incorporated with red propolis. J Food Sci Technol 57, 1080–1089 (2020). https://doi.org/10.1007/s13197-019-04142-5

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