Acceptability of probiotic greek yogurt with yellow mashua jelly (Tropaeolum tuberosum) and passion fruit (Passiflora edulis flavicarpa)

Abstract

The main objective of this work entitled Acceptability of probiotic Greek yogurt with yellow mashua and passion fruit jelly is to evaluate the organoleptic acceptability of the product, analyzing characteristics such as flavor, texture and appearance, in different concentrations of mashua and passion fruit in the jelly (M1: 70 % mashua and 30% passion fruit; M2: 60% mashua and 40% passion fruit). For this, sensory tests were carried out with a group of 30 untrained panelists, who evaluated the product using the hedonic scale with scores from 1 to 5. The results indicated that yogurt with jelly containing 70% mashua and 30% passion fruit was the most accepted, standing out for its balanced flavor, creamy texture and attractive color. The panelists rated positively its aroma, slightly acidic and sweet flavor, and its homogeneous consistency. This study highlights the potential of combining native and autochthonous ingredients from the region, which offer a healthy and attractive option for consumers, with high value in the food industry.