A APLICAÇÃ DA ANÁLISE SENSORIAL EM IOGURTES PRODUZIDOS PELA COOPERATIVA AGROPECUÁRIA DO SALGADO PARAENSE (CASP) DO MONICIPIO DE VIGIA DE NAZARÉ-Pa

This paper aims to apply the sensory analysis in yogurts produced by CASP (Salgado Paraense Agricultural Cooperative) and to present the marketing potential of its products in the perspective of an alternative market to school lunches. Yogurt production from the Salgado Paraense Agricultural Cooperative (CASP) comes from family farming in the Nazaré lookout region, its production is destined to school meals programs in the municipality and surrounding regions. However, during the school holidays with school dropout, the yogurt production ends up not being able to flow to markets, so the yogurt that is processed is stationary in the cold room without runoff, the milk produced by agriculture does not stop arriving at the cooperative. and production has to keep running, on the other hand there is no market for product distribution, and to solve the cooperative's market situation a market analysis is needed to identify an alternative audience and then introduce yoghurts in a new market. Sensory analysis is a tool that identifies the market potential of a product, as well as the sensory characteristics and major organoleptic potentials of the product, as well as the aspects that interfere with taste in order to impair the acceptance of the product by the consumer. The methodology used in the work was the implementation of the hedonic scale 9 points where 0 says "Certainly would not buy" and 9 "Certainly would buy", to obtain the results regarding the acceptance of the aspects, taste, color and aroma, while obtaining the Purchase intention results were obtained through the arithmetic sum of the results found with the fitting room answers. The sensory analysis showed that the differences present in the attributes of the cooperative products directly influence the purchase or not. The differences in aroma, texture and flavor of yogurt, especially green corn flavored yogurt, need to be corrected, thus improving the sensory quality of the product. The coconut flavored yogurt proved to be a product with a high acceptance and purchase intention index by the alternative public. The pineapple and cupuaçu flavored yogurts presented significant averages, that is, the acceptability and intention of purchase of these products by the public is acceptable.