Overview

The sour cherry (Eugenia uniflora L. - Myrtaceae) is a plant species endemic to the North of Rio de Janeiro and contains phenolic substances with antioxidant action. In view of these benefits, the aim of this book is to present the processing of Greek yogurt with buffalo milk and the addition of sour cherry syrup as a source of adding the fruit's bioactive compounds to the final product. The addition of the syrup in different percentages to the formulated yogurt showed the high aggregation potential of ascorbic acid and anthocyanins. It was possible to assess that with the increase in the concentration of syrup, a higher content of these compounds was quantified and through the acceptability index of the formulations, which was over 70%, we have a new alternative product combined with the ingestion of compounds that are beneficial to health and the formulation with 20% added sour cherry syrup proved to be preferred by the judges.

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