Development of a fermented milk with gelled pumpkin jam

Abstract

The objective of the work was to develop fermented clot milk with the incorporation of gelled pumpkin jam with adequate compositional and sensory characteristics. To select the content of gelled jam, three levels 20, 25 and 30 % and a base formulation for fermented clot milk were tested. A global evaluation and a qualitative sensory profile were carried out by five trained tasters to select the best formulation. The formulation selected in terms of the best proportion of jam and fermented milk was characterized from a chemical and microbiological point of view. Then the evaluation of the acceptability of the product was carried out through a test with potential consumers. The results show that it is possible to obtain a fermented milk incorporating 25 % of gelled pumpkin jam, with good overall quality and adequate compositional and microbiological characteristics.