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Title: ELABORAÇÃO DE IOGURTE DE LEITE DE BÚFALA COM GELEIA DE BIRIBÁ (ROLLINIA MUCOSA) E CHIA PARA ALIMENTAÇÃO DE IDOSOS.
Authors: Castelo Branco, Edilane Teixeira; Marques França, Débora Marla; Nogueira de Lima, Vanqueline; Gaia Machado, Ana Rita
Abstract: To assess the feasibility of producing a new dairy product, buffalo milk yogurt with biribá jelly and chia, and its health benefits for elderly consumers, along with its physicochemical characteristics. Centesimal composition analyses were conducted, where the yogurt underwent determination of moisture, lipids, protein, ash, and carbohydrates. The developed and analyzed dairy product exhibited low moisture content (64.7%). The ash content yielded a value of 0.9. It showed a high lipid content (9.3 g). It demonstrated an excellent protein quantity of 12.4 g. Regarding carbohydrate and fiber content, values obtained were 11.5 g and 1.2 g, respectively. The process of developing buffalo milk yogurt with biribá jelly and chia was satisfactorily executed, resulting in a viable product with acceptable characteristics and excellent nutritional quality, suitable for inclusion in the diet of elderly consumers.
Subjects: HEALTH of older people; DAIRY products; YOGURT; PRODUCT attributes; CHIA; DIET; GELATIN
Publication: Revista Foco (Interdisciplinary Studies Journal), 2024, Vol 17, Issue 6, p1
ISSN: 1981-223X
Publication type: Academic Journal
DOI: 10.54751/revistafoco.v17n6-118

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ELABORAÇÃO DE IOGURTE DE LEITE DE BÚFALA COM GELEIA DE BIRIBÁ (ROLLINIA MUCOSA) E CHIA PARA ALIMENTAÇÃO DE IDOSOS.