ELABORAÇÃO DE IOGURTE GREGO DE LEITE DE BÚFALA E INFLUÊNCIA DA ADIÇÃO DE CALDA DE GINJA (Eugenia uniflora L.) NO TEOR DE ÁCIDO ASCÓRBICO E ANTOCIANINAS DO PRODUTO

Modesto, Elivaldo Nunes; Soares, Suane da Silva; Sousa, Deyse Dayan Freitas de; Carmo, Juliana Rodrigues do; Silva, Rogério Migdon Vieira da; Ribeiro, Carmelita de Fátima Amaral

doi:10.14295/2238-6416.v71i3.523

Cited by 3 publications

(6 citation statements)

References 6 publications

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“…62, December 29, 2011, from the Ministry of Agriculture, Livestock, and Supply (Brasil, 2011). This value was close to those described by Modesto Junior et al (2016), 012%, and Simões et al (2014),…”

Section: Physicochemical Analysissupporting

confidence: 91%

“…1 0.16 and 0.15%. Buffalo milk moisture content, determined in the present study, exceeds those mentioned in research with milk of this species, 81.99 and 81.91% (Figueiredo et al, 2010), 83.2% (Medhammar et al, 2012) and 83.2% (Modesto Junior et al, 2016), while that of total dry extract is similar to those determined by Macedo et al (2001) and (Bailone et al, 2017), however, lower to that observed by Simões (2014). The ash content was similar to that from literature (Verruma and Salgado, 1994;Figueiredo et al, 2010;Medhammaret al, 2012;Simões et al 2014).…”

Section: Journal Of Agricultural Studiessupporting

confidence: 83%

“…Although there are parameters in Brazilian legislation (Brasil, 2007), pH value is following Modesto Junior et al (2016) and diverges as to soluble solids. However, it is similar to that of Mantovani et al (2012).…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 99%

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Elaboration and Quality of Greek Yogurt (labneh) from Buffalo Milk Supplemented with Plus açaí jelly (Euterpe oleracea Mart.)

Silva¹,

Costa

Campos

et al. 2021

JAS

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Buffalo milk has a high nutritional value, with high fat, protein, and mineral levels. Its derivatives yield exceeds by 40% those derived from bovine milk. As a way to take advantage of this quality, Greek yogurt (Labneh) is an alternative to add value to this important product. Thus, this work aims to prepare Greek yogurt with buffalo milk, added with açaí jelly (Euterpe oleracea Mart.), to carry out physical-chemical, microbiological, sensory, and texture profile analyzes in buffalo milk, Greek yogurt, and in açaí jelly. Natural Greek yogurt had an acceptability index of 90.11% and Greek yogurt with açaí jelly, 93.11%, which constitutes an alternative for regional raw material valorization, with excellent acceptability, high nutritional value, and outstanding physical-chemical and microbiological quality. Thus, this derivative is indicated for special programs supported by the City Halls and/or Government of Pará state, as a way of generating income and employment for communities producing buffalo milk and açaí.

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Section: Physicochemical Analysissupporting

confidence: 91%

Section: Journal Of Agricultural Studiessupporting

confidence: 83%

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Elaboration and Quality of Greek Yogurt (labneh) from Buffalo Milk Supplemented with Plus açaí jelly (Euterpe oleracea Mart.)

Silva¹,

Costa

Campos

et al. 2021

JAS

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“…O teor de umidade do leite de búfala foi inferior ao leite de cabra e, consequentemente, apresentou uma quantidade de sólidos solúveis totais maior, pelo fato de ambas características serem inversamente proporcionais. A umidade encontrada por Modesto Junior et al(2016) foi inferior ao encontrado para o iogurte de leite de búfala, e isso pode ter acontecido devido à diferenças de metodologias utilizadas.…”

Section: Búfalaunclassified

“…O teor de resíduo mineral fixo apresentou diferença significativa entre os iogurte de leite de búfala e cabra. Modesto Junior et al (2016) encontraram no iogurte grego de leite de búfala valores próximos ao encontrado neste trabalho, já para o iogurte de leite de cabra o valor encontrado foi superior ao encontrado por Marinho et al (2012) encontraram no iogurte de leite de cabra sabor umbu.…”

Section: Búfalaunclassified

Desenvolvimento de Iogurtes de Leite de Búfala e Cabra Sabor Açaí

Pinto

Pereira

Soares

et al. 2019

UNIC

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A elaboração de iogurtes de cabra e búfala pode ser considerada uma excelente alternativa para agregação de valor ao leite. O açaí é uma fruta que apresenta um conteúdo significativo de antocianinas e atividade antioxidante, sugerindo que um alto consumo de alimentos ricos nestes compostos contribui para diminuição no risco de diversas desordens crônicas não-transmissíveis, sendo uma ótima alternativa para sabor de iogurte. O presente estudo teve como objetivo avaliar as características do leite in natura e dos iogurtes de leite búfala e cabra sabor açaí. Foram desenvolvidos os iogurtes com leite (búfala e cabra) nas proporções: 82,5% de leite, 2,5% de fermento lático, 5% de açúcar e 10% de polpa de açaí. Realizaram-se as seguintes análises nos leites in natura e nos iogurtes: pH, acidez titulável, sólidos solúveis totais (SST), densidade, teor de lactose, umidade, resíduo mineral fixo e cor. No leite de búfala pode-se observar teor superior de lactose comparado ao leite de cabra, entretanto o leite de cabra apresentou teor de resíduo mineral fixo superior ao de búfala. No iogurte de leite de búfala encontraram valores de lactose e SST superiores ao encontrado no iogurte de cabra sabor açaí, todavia no iogurte de leite de cabra o pH e resíduo mineral fixo foram superiores. Verificou-se que os iogurtes desenvolvidos de leite de búfala e cabra sabor açaí são excelentes alternativas de novo sabor. O iogurte de leite de búfala apresenta teores superiores de lactose e sólidos solúveis, o que industrialmente teria um rendimento maior. Palavras-chave: Novo Produto. Agregação de Valor. Intolerância. AbstractThe production of goat and buffalo yogurts can be considered an excellent alternative for adding value to milk. Açaí is a fruit that presents significant content of anthocyanin and antioxidant activity, suggesting that a high consumption of food rich in these compounds contributes to a reduction in the risk of several chronic non-communicable disorders, being a great alternative to yogurt flavor. The objective of present study was to evaluate the characteristics of the milk in natura and the yogurts of buffalo and goat milk açaí flavor. Yoghurts with milk (buffalo and goat) were developed in the proportions: 82.5% milk, 2.5% lactic yeast, 5% sugar and 10% açaí pulp. The following analyzes were carried out on fresh milk and yogurt: pH, titratable acidity, total soluble solids (TSS), density, lactose content, moisture, fixed mineral residue and color. In buffalo milk, higher lactose content can be observed compared to goat's milk, however, goat's milk presented a fixed mineral residue content higher than that of buffalo. In buffalo milk yogurt they found lactose and SST values higher than those found in the goat yogurt taste açaí, however in goat milk yogurt the pH and fixed mineral residue were higher. It was found that the yoghurts developed from buffalo and goat milk açaí flavor are excellent alternatives of new flavor. The buffalo milk yogurt has higher levels of lactose and soluble solids, which would industrially have a higher yield. Keywords: New Product. Value Added. Intolerance.

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Water buffalo production in the Brazilian Amazon Basin: a review

Silva

Garcia²,

Almeida³

et al. 2021

Trop Anim Health Prod

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The Brazilian Amazon has witnessed, in the last decades, an increase in the water buffalo (Bubalus bubalis) inventory, with interesting productivity results. As the Brazilian Amazon contains the main water buffalo population in the Americas, the aim of this work is to review its most relevant production systems and some peculiarities about meat and milk production in this territory. The opening section describes the Amazon Basin, the most common water buffalo breeds, a brief history of the local livestock farming beginning in 1644. Also, it presents how water buffaloes gradually replaced bovine herds, especially where the latter had a lower productive performance. The use of extensive or more intensified models is pointed out and the ecosystems in which buffaloes are raised are detailed since native or cultivated pastures can be used in floodplains or drylands. Buffalo raising is favored in the Amazon due to the climate, soil, genetic variability of forages, animal adaptability, and physical space. Thus, it is clear that buffaloes have a high potential for meat and milk production and are an alternative in the use of altered areas of the Amazon; and, in the recent past, the low profitability of buffalo farming in traditional production systems in the Amazon was the reason which made this activity economically unattractive. Most recent technologies as outdoor confinements and silvopastoral systems are pointed out as more suitable regarding land-use policies, and buffalo farming for meat and milk production fits perfectly in this context, with productivity and beneficial socioeconomic.

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ELABORAÇÃO DE IOGURTE GREGO DE LEITE DE BÚFALA E INFLUÊNCIA DA ADIÇÃO DE CALDA DE GINJA (Eugenia uniflora L.) NO TEOR DE ÁCIDO ASCÓRBICO E ANTOCIANINAS DO PRODUTO

Cited by 3 publications

References 6 publications

Elaboration and Quality of Greek Yogurt (labneh) from Buffalo Milk Supplemented with Plus açaí jelly (Euterpe oleracea Mart.)

Elaboration and Quality of Greek Yogurt (labneh) from Buffalo Milk Supplemented with Plus açaí jelly (Euterpe oleracea Mart.)

Desenvolvimento de Iogurtes de Leite de Búfala e Cabra Sabor Açaí

Water buffalo production in the Brazilian Amazon Basin: a review

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