Elaboration of yogurt flavor goiaba enriched with palm flour (Opuntia ficusMill)

Abstract

This study aimed to promote the incentive in the development of products using flour forage cactus (Opuntia ficus indica Mill), the Instituto Federal de Pernambuco CampusAfogados da Ingazeira. acceptance of flavored yogurt with guava pulp and palm enriched flour was evaluated. The formulation obtained was subjected to sensory acceptance test using 9-point hedonic scale and buying intention test response via plug with structured scale of 5 points. The tests were performed with 30 untrained panelists. The grades for the purchase acceptance testing are located in the region indicative of acceptance and purchase intention test is located in doubt region. The results suggest that yogurt flavored with guava pulp and enriched with palm flour is a possibility for the use of cactaceous for food purposes, promoting economic development and adding value to existing resources in the Brazilian semiarid region.