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American Journal of Food Technology
Year: 2009  |  Volume: 4  |  Issue: 5  |  Page No.: 210 - 217

Development of a Milk Drink Added of Conjugated Linoleic Acid: Use of a Sensory Evaluation

D.C.F. Lopes, L.M. Geraldi, W.D.O. Afonso, C.B.D. Ornellas, M.R. Silva, F.M. Campos, E.S. Garcia and M.P.C. Silvestre    

Abstract: Three sensory tests had been applied to evaluate a chocolate flavor milk drink added of Conjugated Linoleic Acid (CLA) aiming at the selection of a final formulation with the best sensory characteristics. Initially, the triangular test with the samples added of CLA (CLABE) or canola (CANBE) were assessed by an untrained sensory panel comprising 20 assessors. An affective test with 66 probable milk drink consumers was carried out with CLABE or CANBE. In the third stage, 100 assessors had evaluated the sensory acceptance and the purchase intention of two chocolate flavor milk drinks added of 1.25% (1.25% CLABE) and 2.5% (2.5% CLABE) of CLA. In the triangular test, the assessors noticed the difference between prepared drinks (p<0.5). In the acceptance test, the CANBE was preferred to CLABE. However, 53% of the interviewed people affirmed the interest in increasing the consumption of a milky product able to reduce body weight. In the acceptance test applied in the third stage, 1.25% CLABE was preferred to 2.5% CLABE. No statistic difference was observed between the two drinks for the purchase intention carried out at the same time of the sensory evaluation. However, the evaluation of this parameter almost doubled, passing from 16 to 31% for the point certainly I would buy, when the assessors was informed that the CLA added drink could help in the reduction of the body weight.

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