Sensory profile of fermented milk drinks flavored with fruits from the Brazilian Cerrado

The Brazilian cerrado has several fruit species with great potential for agro-industrial use including the production of milk drinks. Thus, the objective of this study was to evaluate the sensory profile and purchase intent of fermented milk drinks added in increasing levels of fruits from the Brazilian cerrado. Four formulations of milk drinks were processed with concentrations of 4, 8, 12 and 16% of Araçá (Psidium cattleianum), Araticum (Annona crassiflora Mart), Mangaba (Hancornia speciosa Gomes), Passion fruit (Passiflora edulis f. flavicarpa) and Pequi pulps (Caryocar brasiliense Camb.). The sensory profile of products was characterized by affective test evaluating acceptance using the hedonic scale and purchase intent. Fruits used in flavoring, especially Pequi, are very appreciated by the local population. As demonstrated in acceptability tests, it is believed that this factor contributed to the high acceptance of Pequi. All milk drinks showed positive purchase intent value.