Sicilian Lemon and Honey Light Fermented Milk
Journal Title: Concepts of Dairy & Veterinary Sciences - Year 2018, Vol 1, Issue 2
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. The lifestyle that modern man is compromised by the consumption of inadequate food, tobacco use, alcohol, daily stress and sedentary lifestyle, making diseases that have a major impact on health such as hypertension, cardiac risk, degenerative diseases and gastrointestinal diseases, modern pathologies increasingly common. The development of foods that promote health and well-being is one of the key priorities of research in the food industry and has favored the consumption of light foods enriched with physiologically active components such as probiotics and prebiotics [1,2]. Probiotics are defined as a single or mixed culture of living microorganisms, which benefit humans or animals by improving the properties of the intestinal microbiota [1].
Authors and Affiliations
Lenita Kuster de Albuquerque, Valéria da Silva Alves, Marcus Vinicius Martins Taveira, Denise de Mello Bobany
Keywords
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- EP ID EP590904
- DOI 10.32474/CDVS.2018.01.000107
- Views 125
- Downloads 0
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