Whipped yogurt with organic panela and coffee: an innovation for the dairy industry

Aponte Elera D.J.; Montes Villanueva N.D.; Chunga Trelles W.N. · Brazilian Journal of Food Technology (2025) · DOI: 10.1590/1981-6723.11524

Resumen

Whipped yogurts were developed using organic ingredients, including organic granulated panela (OGP) and organic coffee concentrate (OCC). This study aimed to evaluate the effects of varying levels of OGP (12% and 18%) and OCC (2%, 3%, and 4%) on the physicochemical properties and sensory acceptability of yogurt formulations. A nine-point hedonic scale was employed for sensory assessment, and a five-point scale was utilized to evaluate purchase intention. The physicochemical analysis revealed that OGP and OCC levels did not significantly affect (p > 0.05) the pH of the formulations. However, OGP levels significantly influenced (p ≤ 0.05) the acidity (0.95% to 0.98%) and the density (1.066 – 1.088 g/mL), with higher OGP content resulting in lower acidity and increased density. Similarly, OCC levels had significant effects (p ≤ 0.05) on syneresis (42.27% to 47.40%) and water retention (52.60% to 58.00%), with increased OCC levels leading to higher syneresis and lower water retention. Sensory evaluation results demonstrated that OGP significantly impacted (p ≤ 0.05) both color and aroma acceptability. Additionally, an interaction between OGP and OCC levels (p ≤ 0.05) was observed for aroma acceptability. Nonetheless, all formulations achieved overall acceptance scores above 7 (moderately liked it) and purchase intention scores close to 4 (probably would purchase it). These findings highlight the potential of OGP and OCC as innovative ingredients for developing consumer-accepted whipped yogurts and diversifying dairy products.

Instituciones: Universidad Católica Sedes Sapientiae