2025-03-122025-03-122024-04-02https://repositorio.ifal.edu.br/handle/123456789/893Yogurt 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.ptIogurteIogurte - Análise sensorialCalda de Café - ProduçãoSensory analysisCoffeeYogurtTrabalho de Conclusão de CursoCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS