Evaluation of Sensory Acceptance, Purchase Intention and Color Parameters of Potentially Probiotic Mead with Saccharomyces Boulardii

Handray Fernandes de Souza, Giovana Felicio Monteiro,Victor Dédalo Di Próspero Gonçalves,João Vitor dos Santos, Amanda Cristina Dias de Oliveira, Karina Nascimento Pereira,Mariana Fronja Carosia,Marina Vieira de Carvalho,Igor Viana Brandi,Eliana Setsuko Kamimura

Food Science and Biotechnology/Food science and biotechnology（2023）

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摘要

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38

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关键词

Acceptance,Beverages,Sensory analysis,Probiotic yeast

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