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

• 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

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.