Banca de DEFESA: DANIEL DIAS DA SILVA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : DANIEL DIAS DA SILVA
DATE: 26/02/2025
TIME: 14:00
LOCAL: Plataforma Google Meet
TITLE:

Development and Characterization of Buffalo Yogurt Enriched with BRS Vitória Grape Jelly: Physicochemical, Microbiological Properties, and Antioxidant Activity

KEY WORDS:

Antioxidant activity, phenolic compounds, fruit jelly, fermented milk.

PAGES: 61
BIG AREA: Ciências Agrárias
AREA: Medicina Veterinária
SUBÁREA: Inspeção de Produtos de Origem Animal
SUMMARY:

Brazil has the largest buffalo herd in the West, mainly focused on buffalo dairy farming. This dairy matrix is a product with high yield in solids and nutrients, compared to cow's milk. It stands out for its composition of proteins and lipids, conferring high quality to dairy derivatives, such as yogurt. In this type of derivative, preparations such as fruit jams add nutritional value (fibers, vitamins, minerals, bioactive compounds) to the product. Therefore, the objective of this research was to develop buffalo milk yogurt enriched with BRS Vitória grape jelly, in order to add value to the product by incorporating sources of fiber and antioxidant compounds. Two yogurt formulations were developed (at 45ºC for 6 hours), one control formulation (Treatment 1 – T1) and another with 14% grape jelly (Treatment 2 – T2). The products developed were evaluated for their physicochemical aspects, stability of the probiotic culture, microbiological quality, absence of pathogens, and potential irritation to mucous membranes. The addition of jelly to buffalo milk yogurt caused a significant reduction in pH, acidity, moisture, total soluble solids, ash, protein, luminosity, and coordinate a*. However, there were no significant interferences in the parameters of lipids, carbohydrates, total energy value, and coordinate b*. The pH was lower in the formulation with jelly (T2), and the acidity increased. The moisture was reduced, while the soluble solids and proteins increased, due to the sugar and fibers in the jelly. The color became more opaque (T2), with a reduction in brightness. The viability of probiotic bacteria was maintained for 45 days, exceeding 107 CFU/g in both treatments, meeting the minimum concentration required by legislation. Both formulations met the microbiological quality requirements, with no pathogens (Pseudomonas spp., Coliforms, Escherichia coli, coagulase-positive Staphylococcus, Salmonella spp., molds, and yeasts) present. The Vitória grape jelly presented significant amounts of bioactive compounds, such as phenolics (83.54±0.96 mg AGE/100g), flavonoids (51.34±0.46 mg CE/100g), flavonols (10.14±0.09 mg CE/100g), anthocyanins (8.81±0.26 mg/100g), flavonols (2.24±0.14 mg/100g), and ascorbic acid (3.66±0.18 mg/100g). The addition of the jelly to the yogurt increased the concentration of these compounds, highlighting a potential to enhance nutritional benefits. The irritation test did not reveal any damage to the chorioallantoic membrane of the egg, indicating that yogurt formulations with Vitória grape jelly do not cause irritation to mucous membranes, such as those present in the human digestive tract. The addition of Vitória grape jelly to buffalo milk yogurt improves its nutritional, bioactive, and probiotic characteristics, offering a healthier and more functional product with antioxidant compounds beneficial to health.

COMMITTEE MEMBERS:
Presidente - ANDRE MARIANO BATISTA
Externa ao Programa - 2508694 - ANA VIRGINIA MARINHO SILVEIRA - UFRPEExterna ao Programa - 2659103 - ELIZABETH SAMPAIO DE MEDEIROS - UFRPEExterna ao Programa - 2785487 - MARIA BETANIA DE QUEIROZ ROLIM - UFRPEExterna ao Programa - 1375975 - NEIDE KAZUE SAKUGAWA SHINOHARA - UFRPEExterna à Instituição - TAMYRES IZARELLY BARBOSA DA SILVA - UFAC