Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with .

Journal: Food science and biotechnology
Published Date: Nov 29, 2023

Abstract

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with were evaluated. The mead with presented yeast counts higher than 10 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.

Authors

  • Handray Fernandes de Souza
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Giovana Felicio Monteiro
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Victor Dédalo Di Próspero Gonçalves
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • João Vitor Dos Santos
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Amanda Cristina Dias de Oliveira
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Karina Nascimento Pereira
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Mariana Fronja Carosia
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Marina Vieira de Carvalho
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
  • Igor Viana Brandi
    Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, Montes Claros, Minas Gerais 39404-547 Brazil.
  • Eliana Setsuko Kamimura
    Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.

Keywords

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