Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins
The sour cherry (Eugenia uniflora L.) has phenolic compounds with antioxidant, hypoglycemic and anti-rheumatic actions, it used in stomach disorders and as antihypertensive agent. Buffalo milk exhibits excellent nutritional quality, with a high protein content of 25.55% as its main characteristic, w...
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| Format: | Article |
| Language: | English |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2017-08-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
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| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/523 |
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| author | Elivaldo Nunes Modesto Junior Suane da Silva Soares Deyse Dayan Freitas de Sousa Juliana Rodrigues do Carmo Rogério Migdon Vieira da Silva Carmelita de Fátima Amaral Ribeiro |
| author_facet | Elivaldo Nunes Modesto Junior Suane da Silva Soares Deyse Dayan Freitas de Sousa Juliana Rodrigues do Carmo Rogério Migdon Vieira da Silva Carmelita de Fátima Amaral Ribeiro |
| author_sort | Elivaldo Nunes Modesto Junior |
| collection | DOAJ |
| description | The sour cherry (Eugenia uniflora L.) has phenolic compounds with antioxidant, hypoglycemic and anti-rheumatic actions, it used in stomach disorders and as antihypertensive agent. Buffalo milk exhibits excellent nutritional quality, with a high protein content of 25.55% as its main characteristic, with more essential amino acids than cow milk. The aim of this study was to develop a greek yogurt with buffalo milk with addition of distinct concentrations of sour cherry syrup (10, 20 and 30% w/w), on the content of ascorbic acid and anthocyanins in the final product. The fruits were collected in the municipality of Salvaterra and taken to the laboratory where they were sanitized and washed for use in yogurt. The yogurts were obtained with buffalo milk, sugar and milk powder. Sour cherry fruits, buffalo milk and yogurt prepared were assessed their physicochemical, microbiological and sensory characteristics. Fruits had a great ratio of total soluble solids/total titratable acidity and found high levels of ascorbic acid and anthocyanins 124.08 mg/100g e 179.27 m Eqg Cyanidin-3-glycoside/100g respectively, and buffalo milk had good physicalchemical characteristics and it was within the microbiological standards. The increase in concentration of sour cherry syrup in the buffalo greek yogurt elevated significantly contents of ascorbic acid and anthocyanins, demonstrating the feasibility of producing new products with aggregate nutritional characteristics for insertion into new markets, in addition to good acceptance being the formulations with 10, 20 e 30% with 87, 89 e 89% of acceptance by tasters. |
| first_indexed | 2024-04-14T08:09:22Z |
| format | Article |
| id | doaj.art-d52a74f9db314bdba19f7fda3ba15c39 |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-04-14T08:09:22Z |
| publishDate | 2017-08-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-d52a74f9db314bdba19f7fda3ba15c392022-12-22T02:04:36ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162017-08-0171313114310.14295/2238-6416.v71i3.523359Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyaninsElivaldo Nunes Modesto Junior0Suane da Silva Soares1Deyse Dayan Freitas de Sousa2Juliana Rodrigues do Carmo3Rogério Migdon Vieira da Silva4Carmelita de Fátima Amaral Ribeiro5Universidade Federal do ParáUniversidade do Estado do ParáUniversidade do Estado do ParáUniversidade Federal do ParáLaboratório Nacional Agropecuário no ParáUniversidade do Estado do ParáThe sour cherry (Eugenia uniflora L.) has phenolic compounds with antioxidant, hypoglycemic and anti-rheumatic actions, it used in stomach disorders and as antihypertensive agent. Buffalo milk exhibits excellent nutritional quality, with a high protein content of 25.55% as its main characteristic, with more essential amino acids than cow milk. The aim of this study was to develop a greek yogurt with buffalo milk with addition of distinct concentrations of sour cherry syrup (10, 20 and 30% w/w), on the content of ascorbic acid and anthocyanins in the final product. The fruits were collected in the municipality of Salvaterra and taken to the laboratory where they were sanitized and washed for use in yogurt. The yogurts were obtained with buffalo milk, sugar and milk powder. Sour cherry fruits, buffalo milk and yogurt prepared were assessed their physicochemical, microbiological and sensory characteristics. Fruits had a great ratio of total soluble solids/total titratable acidity and found high levels of ascorbic acid and anthocyanins 124.08 mg/100g e 179.27 m Eqg Cyanidin-3-glycoside/100g respectively, and buffalo milk had good physicalchemical characteristics and it was within the microbiological standards. The increase in concentration of sour cherry syrup in the buffalo greek yogurt elevated significantly contents of ascorbic acid and anthocyanins, demonstrating the feasibility of producing new products with aggregate nutritional characteristics for insertion into new markets, in addition to good acceptance being the formulations with 10, 20 e 30% with 87, 89 e 89% of acceptance by tasters.https://www.revistadoilct.com.br/rilct/article/view/523derivado lácteofruto regionalaspectos nutricionaisalimento alternativo. |
| spellingShingle | Elivaldo Nunes Modesto Junior Suane da Silva Soares Deyse Dayan Freitas de Sousa Juliana Rodrigues do Carmo Rogério Migdon Vieira da Silva Carmelita de Fátima Amaral Ribeiro Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins Revista do Instituto de Latícinios Cândido Tostes derivado lácteo fruto regional aspectos nutricionais alimento alternativo. |
| title | Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins |
| title_full | Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins |
| title_fullStr | Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins |
| title_full_unstemmed | Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins |
| title_short | Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins |
| title_sort | preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup eugenia uniflora l on the content of ascorbic acid and anthocyanins |
| topic | derivado lácteo fruto regional aspectos nutricionais alimento alternativo. |
| url | https://www.revistadoilct.com.br/rilct/article/view/523 |
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