NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS

Abstract

It is understood as fermented milk products resulting from fermentation of milk pasteurized or sterilized, for ferments lactic present in the milk. In this paper we studied three commercial brands of fermented milks, with specification of "skim milk fermented sweetened." The objective was to evaluate the brands and the physical and chemical properties, comparing the labels, adherence to the legislation, as well as evaluating the sensory attributes more relevant to the product acceptance. Were performed to analyze moisture, carbohydrates, protein, ash, fat, calcium, sodium, L *, b *, acidity and pH of the brands A, B and C, which were then correlated with the nutrition information presented in the label and with specific legislation. The results were taken from analysis of variance (ANOVA) and Tukey test at 5% probability. The sensory performance of the fermented milks was assessed by cluster analysis, conducted with 60 judges, untrained, of varying ages. The brands of fermented milk had been evaluated according to the legislation in relation to fat content and acidity, getting the values on the protein below the required. Cluster analysis indicated that the largest share of evaluated consumers preferred fermented milk with low acidity, taste sweeter and suggested a low influence of the color attribute in the choice of different fermented milks. The intention to buy the brand C had the highest acceptance, representing 78.3% of consumers with scores corresponding to the term "probably buy".