Sicilian Lemon and Honey Light Fermented Milk

Volume 1 - Issue 2

Lenita Kuster de Albuquerque¹, Valéria da Silva Alves², Marcus Vinicius Martins Taveira³ and Denise de Mello Bobany²*

Received: April 18, 2018;   Published: April 27, 2018

DOI: 10.32474/CDVS.2018.01.000107

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Abstract

The development of products enriched with physiological components such as probiotics and prebiotics has been a top priority in the food industry research. Fermented milk have a fundamental character in eating habits, since they represent an important source of calcium and may present a variety of nutritional characteristics indispensable to well-being. This reality conditions the needs of the market, which leads to the investigation and creation of new flavors, new textures, among others, according to the different target audiences. The present work had as objective the production and the accomplishment of a sensorial analysis of the light fermented milk of Sicilian lemon and honey through the Test of acceptance and intention of purchase. The acceptance test and purchase intention confirmed the feasibility of production of this project.

Keywords: Dairy product; New products; Sensory analysis

Abstract| Introduction| Material and Methods| Results and Discussion| Conclusion| References|