ACCEPTABILITY OF YOUGURT OF SHEEP’S MILK WITH ADDITION OF ROSEMARY (Rosmarinus officinalis L.).

Abstract

The aim of this study was to evaluate the acceptability of a formulation of sheep's milk yogurt with addition of rosemary (Rosmarinus officinalis L.). Was applied 162 questionnaires with questions about consumer habits and product characteristics. The evaluation was conducted with 200 panelists and acceptability index values were above 70%. Factor analysis, processed with the method of principal components, managed to hold on five factors, 66.1% of the variance contained in the original variables and after rotation the factors by the Varimax method allowed to identify associations between taste, consumption habits, price and nutritional characteristics of yogurt.