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Item Avaliação sensorial de doce de leite pastoso de diferentes marcas do mercado de Maceió-AL(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos, José Benedito de Oliveira; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Adriana dos Santos; http://lattes.cnpq.br/9958023787122407; Campos , José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434Dulce de leche is a traditional product obtained by concentrating milk with sugar under heat, and may contain other ingredients permitted by legislation. In terms of production and consumption, Argentina, Uruguay, and Brazil stand out. Much of its production occurs on a small, artisanal, and discontinuous scale, which contributes to the lack of uniformity and standardization in the product’s physicochemical and sensory characteristics. The objective of this study was to evaluate the sensory attributes (color, aroma, flavor, texture, and overall acceptance) and purchase intent of dulce de leche products available in retail markets in the capital city of Alagoas. The samples were purchased in major supermarket chains without prior selection criteria. After acquisition, the products were sent to the Sensory Analysis Laboratory of the Federal Institute of Alagoas – Satuba Campus, where they were stored under refrigeration until the analyses were performed. Subsequently, the samples were coded and randomized (A, B, C, D, E, and F). A total of 65 untrained panelists participated in the test using individual trays containing water, samples, and an evaluation form composed of two scales: a nine-point hedonic scale (9 – liked extremely / 1 – disliked extremely) and a three-point purchase intent scale (3 – would certainly buy / 1 – would certainly not buy). The experimental design adopted was a complete block design, varying according to samples, panelists, and error. The Acceptability Index (AI) was calculated using the formula AI (%) = (A × 100) / B, and Tukey’s test was applied (p < 0.05). Data analysis showed that the predominant age group among participants was 15–25 years (83%), with the majority being female (54%). All samples achieved an AI above 70%, the minimum value considered acceptable. Notably, sample F obtained an AI above 90% for all attributes except aroma (85%). Sample B recorded the second- highest AI, reaching 90% in overall acceptance and in the attributes of flavor and texture, but lower percentages for color (84%) and aroma (87%). This reduction may be associated with a higher presence of bicarbonate, according to panelists’ comments such as “overcooked,” “tastes like chocolate,” and “burnt tone.” Sample C, which achieved the third-highest indices, obtained 89% in overall acceptance and flavor, and above 86% for the remaining attributes. This result is noteworthy considering that sample C is of Argentinian origin and contains vanilla essence and glucose in its formulation, whereas samples F and B are Brazilian in origin, more readily available in local markets, and do not contain these ingredients (vanilla/glucose). No significant differences were observed for the attributes color and aroma among samples. However, only samples D and F differed in overall acceptance. Regarding purchase intent, samples B, C, and F obtained the highest percentages in the “would certainly buy” category (68%, 58%, and 68%, respectively). It is concluded that the evaluated brands demonstrated high sensory acceptance, and the study contributes to addressing the scarcity of research related to the lack of physicochemical/sensory uniformity and the consumer profile of dulce de leche.Item Elaboração de iogurte saborizado com calda de café(2024-04-02) Santos, Claudia Rejane Correia dos; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Campos, José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434Yogurt is a widely consumed food, not only in Brazil but worldwide, due to its nutritional and sensory properties, presenting beneficial bacteria to the human body. Its production occurs through the fermentation of protosymbiotic cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which act on lactose producing lactic acid, among other attributes of yogurt such as specific flavor and aroma, according to the food substance added to its composition, such as: fruits, honey, cereals, chocolate, coffee, among others, that can gain consumer preference. In recent years, the yogurt industry has been developing several products derived from milk, with the addition of flavors that indicate consumer preferences. Coffee, as it is a tradition in our country and consumed worldwide by various social classes, has been the subject of research. The present study aimed to evaluate yogurt in three different treatments, in sugar concentration in the coffee syrup, to evaluate sensory acceptability and purchase intention. The coffee syrups were prepared with an average soluble solids content of 74% C °Brix. The yogurt was made with fresh milk and the addition of 4% skimmed milk powder, 4% sugar and lactic acid cultures. The three treatments were: T1 yogurt whipped with coffee syrup plus 25% sugar; T2 yogurt blended with coffee syrup plus 30% sugar and T3 yogurt blended with coffee syrup plus 35% sugar, without blending. Sensory evaluation was used on the 9-point hedonic scale and three-point purchase intention. The attributes evaluated were: global evaluation, color, aroma, flavor and texture. The acceptability index for the three treatments was above 7.0. When evaluating the means, there was no significant difference at the 5% level between T1 and T2 in all attributes and global assessment; however, they showed a difference with T3, with the exception of the aroma attribute. Regarding purchase intention, T3 obtained 85% approval.Item Elaboração e avaliação da aceitabilidade de doce de leite com geleia de acerola (Malpighia emarginata)(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Magalhães, Ana Patrícia Euzébio; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Pinto, Jaildo de Angelo; http://lattes.cnpq.br/4266695854866876; Lima Júnior, José Guimarães Ferreira de; https://orcid.org/0000-0001-8037-3058; http://lattes.cnpq.br/6710670935147853Dulce de leche is a widely consumed product in Latin America, obtained by concentrating milk with the addition of sucrose and other ingredients under constant heat. Acerola (Malpighia emarginata) is a small, round to obovate fruit with an intense red color when ripe, featuring juicy pulp, a unique flavor, and high nutritional value, especially in vitamin C content (7004,000 mg/100 g). This fruit can be consumed fresh, as frozen pulp, juice, or jelly. Jelly is defined as a product obtained by concentrating fruit pulp or juice with added sucrose. The incorporation of tropical fruits, particularly acerola, into dulce de leche adds value to the product and offers consumers differentiated alternatives. This study aimed to evaluate the sensory acceptability and purchase intention of dulce de leche with acerola jelly. The raw milk was obtained from the Dairy Cattle Laboratory of the Federal Institute of Alagoas – Satuba Campus, and other ingredients were purchased locally. In the agro-industry laboratory, dulce de leche and jelly were prepared; in the sensory analysis laboratory, three formulations were developed with varying jelly content: F1 (25%), F2 (50%), and F3 (75%). For the sensory test, 60 untrained consumers were recruited and, in individual booths, received a tray with the three formulations labeled with random three-digit codes, water, and an evaluation sheet containing two scales: a nine-point hedonic scale (9 – like extremely, 1 – dislike extremely) for overall impression, color, aroma, texture, and flavor; and a three-point purchase intention scale (3 – would certainly buy, 1 – would certainly not buy). The experimental design was a complete block design, with analysis of variance (ANOVA) followed by Tukey’s test (p < 0.05) and the Acceptability Index (AI% = A × 100 / B). Data showed a predominance of female participants (90%), with most aged between 15 and 25 years. All attributes scored above 70%, meeting the minimum recommended threshold for new product acceptability. Overall impression scores ranged from 87% to 89%, color from 90% to 92%, texture from 89% to 90%, and flavor from 85% to 90%. Aroma scored 83%. Regarding purchase intention (“would certainly buy”), results were F1: 63%, F3: 58%, and F2: 50%, with the remainder selecting “might buy.” The lower jelly percentage in F1 likely contributed to its higher scores across attributes. No significant differences were observed among formulations. It is concluded that all formulations demonstrated excellent acceptability among young consumers, indicating that incorporating acerola jelly into dulce de leche is feasible both sensorially and commercially, especially given acerola’s easy availability and high nutritional value.