Effect of the incorporation of salted additives on probiotic whey cheeses
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/17369 |
Resumo: | The research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI®L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural properties |
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Effect of the incorporation of salted additives on probiotic whey cheesesProbioticMicroorganismsOrganoleptic profileTextureThe research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI®L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural propertiesElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaMadureira, Ana RaquelSoares, José C.Pintado, Manuela E.Gomes, Ana MariaFreitas, Ana CristinaMalcata, F. Xavier2015-04-28T16:53:45Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/17369engMADUREIRA, Raquel …[et al.] - Effect of the incorporation of salted additives on probiotic whey cheeses. Food Bioscience. ISSN 2212-4292. Vol. 10 (2015), p. 8-172212-429210.1016/j.fbio.2015.01.0042212-430684921927494000367989400002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-15T01:40:18Zoai:repositorio.ucp.pt:10400.14/17369Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:13:59.274661Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of the incorporation of salted additives on probiotic whey cheeses |
title |
Effect of the incorporation of salted additives on probiotic whey cheeses |
spellingShingle |
Effect of the incorporation of salted additives on probiotic whey cheeses Madureira, Ana Raquel Probiotic Microorganisms Organoleptic profile Texture |
title_short |
Effect of the incorporation of salted additives on probiotic whey cheeses |
title_full |
Effect of the incorporation of salted additives on probiotic whey cheeses |
title_fullStr |
Effect of the incorporation of salted additives on probiotic whey cheeses |
title_full_unstemmed |
Effect of the incorporation of salted additives on probiotic whey cheeses |
title_sort |
Effect of the incorporation of salted additives on probiotic whey cheeses |
author |
Madureira, Ana Raquel |
author_facet |
Madureira, Ana Raquel Soares, José C. Pintado, Manuela E. Gomes, Ana Maria Freitas, Ana Cristina Malcata, F. Xavier |
author_role |
author |
author2 |
Soares, José C. Pintado, Manuela E. Gomes, Ana Maria Freitas, Ana Cristina Malcata, F. Xavier |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Madureira, Ana Raquel Soares, José C. Pintado, Manuela E. Gomes, Ana Maria Freitas, Ana Cristina Malcata, F. Xavier |
dc.subject.por.fl_str_mv |
Probiotic Microorganisms Organoleptic profile Texture |
topic |
Probiotic Microorganisms Organoleptic profile Texture |
description |
The research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI®L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural properties |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-04-28T16:53:45Z 2015 2015-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/17369 |
url |
http://hdl.handle.net/10400.14/17369 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
MADUREIRA, Raquel …[et al.] - Effect of the incorporation of salted additives on probiotic whey cheeses. Food Bioscience. ISSN 2212-4292. Vol. 10 (2015), p. 8-17 2212-4292 10.1016/j.fbio.2015.01.004 2212-4306 84921927494 000367989400002 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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