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

Wagner Barreto da Silva, Vanessa Vieira Lourenço-Costa, Higo Otávio Brochado Campos, Wânia Mendonça dos Santos, Andréia Santana Bezerra, Jamile Andréa Rodrigues da Silva, José de Brito Lourenço-Júnior

Abstract


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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DOI: https://doi.org/10.5296/jas.v9i1.18059

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Copyright (c) 2020 Wagner Barreto da Silva, Higo Otávio Brochado Campos, Vanessa Vieira Lourenço-Costa, Wânia Mendonça dos Santos, Andréia Santana Bezerra, Jamile Andréa Rodrigues da Silva, José de Brito Lourenço-Júnior

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Journal of Agricultural Studies   ISSN 2166-0379

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