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    Caracterização físico-química e sensorial de iogurte firme saborizado com geleia de acerola adicionado de extrato de própolis vermelha
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-28) Lima, Cristiane Santos de Messias Ferreira de; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Santos, Táscya Morganna de Morais; http://lattes.cnpq.br/2488120463894126; Santos , Antônio Carlos Silva Dos; http://lattes.cnpq.br/0408477856113273
    The biological properties of red propolis from Alagoas are due to its composition, which distinguishes it from other propolis species. This makes it a high-value product that has been widely studied for the treatment of infectious diseases and the development of new products. The goal was to develop a differentiated dairy product that meets the nutritional demands of yogurt consumers and strengthen dairy production. Thus, a flavored yogurt with acerola jelly enriched with red propolis extract was developed. The treatments used varied the percentage of propolis in the jelly. The samples were labeled F1 (1.5% propolis), F2 (3% propolis), and F3 (4.5% propolis). The samples were subjected to physicochemical analyses, such as moisture, acidity, pH, and phenolic compounds. A recruitment form was used to select the panelists. Subsequently, sensory analyses were performed to assess acceptance of the sensory attributes and consumer purchase intention. The results were then analyzed and discussed. Regarding the acidity parameter (g lactic acid/100g), sample F2 had the highest acidity. However, all samples were within the parameters required by current legislation. The phenolic compound content ranged from 81.5g/ml to 94.5g/ml. The samples did not differ statistically in any of the attributes evaluated. Regarding the physicochemical analyses, it was observed that all samples met the parameters required by legislation. It was found that despite the temperature at which the propolis extract was added to the jelly, it did not lose its nutritional characteristics. The final product presents the presence of total phenolic compounds in its composition. The results of this study demonstrated that the yogurts flavored with acerola jelly enriched with red propolis extract were well received by the tasters, obtaining averages above seven in their attributes. In view of this, it was observed that the enrichment of dairy products with bee products has great technological potential for the valorization of the dairy and beekeeping sectors.