Details

Autor(en) / Beteiligte

• de Souza, Handray Fernandes
• Monteiro, Giovana Felicio
• Di Próspero Gonçalves, Victor Dédalo
• dos Santos, João Vitor
• de Oliveira, Amanda Cristina Dias
• Pereira, Karina Nascimento
• Carosia, Mariana Fronja
• de Carvalho, Marina Vieira
• Brandi, Igor Viana
• Kamimura, Eliana Setsuko

Titel

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

Ist Teil von

• Food Science and Biotechnology, 2024, 33(7), , pp.1651-1659

Ort / Verlag

Singapore: Springer Nature Singapore

Erscheinungsjahr

2024

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• 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 Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 10 6  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 S. boulardii 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.