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

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2017-08-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
derivado lácteo
fruto regional
aspectos nutricionais
alimento alternativo.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/523

Internet

https://www.revistadoilct.com.br/rilct/article/view/523

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