Elaboração e avaliação sensorial de licor com leite e doce de leite de búfala

Abstract

The present work aims elaboration and sensory evaluation of a liquor made with milk and sweet buffalo milk. The liquor was elaborated following three different formulations, these being alternated with milk and sweet of buffalo milk and milk and sweet of cow milk named with liquor 1, liquor 2 and liquor 3. Sensory analysis consisted in the application of the evaluator’s profile with questions about sex and age, and questionnaires of preference of the evaluators on milk and sweet buffalo, liquor and alcohol consumption. The evaluation included 100 untrained tasters, and the consent form was also delivered to the tasters. The affective test of acceptability, the ideal test, purchase intention and preference ordering were applied using different scoring scales. The data of the analysis were submitted to the analysis of variance (ANOVA) and the means compared by the Tukey test (P <0.05), being this order of preference submitted to the method of Friedman, all the data were made through the minitab program 19.11. The results of sensory analysis indicated significant difference only for the liqueur made with buffalo milk and sweet in all evaluated attributes, mainly due to irregular texture and whitish color of the liquor that were rejected by the tasters. In contrast, the liqueur made sweet traditional and addition of buffalo milk and standard liquor did not differ significantly. Thus, it is concluded that the liqueur with buffalo milk obtained good acceptance by the tasters, indicating high potential for the consumer market.