Development and microbiological characterization of ricotta seasoned with oregano and garlic

Detalhes bibliográficos
Autor(a) principal: Santiago Beltrão, Fabiana Augusta
Data de Publicação: 2020
Outros Autores: de Andrade, Romário Oliveira, Costa Gonçalves, Laíza Soliely, Lafia, Aliou Toro
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9308
Resumo: Ricotta is a product of Italian origin manufactured using acid precipitation to separate whey proteins. The ricotta can be consumed in its natural state, with or without salt, and savored with honey, sugar or fruit, or seasoned with garlic, parsley, oregano and others. The objective of this work was to process and evaluate ricotta added with different concentrations of garlic and oregano and to evaluate its microbiological stability. Four formulations were prepared: traditional ricotta (T1); ricotta seasoned with oregano (T2); ricotta seasoned with garlic (T3) and ricotta seasoned with garlic and oregano (T4), which were submitted to microbiological analysis after 10 days of cold storage (5 ± 2 ºC). The results of the microbiological analyzes indicated that all samples were within the standards established by current legislation for high moisture cheeses.
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spelling Development and microbiological characterization of ricotta seasoned with oregano and garlicDesarrollo y caracterización microbiológica de ricotta condimentada con orégano y ajoDesenvolvimento e caracterização microbiológica de ricota condimentada com orégano e alhoBromatológica, Condimentos, Ricota.Bromatológica, Condimentos, Ricotta.Bromatológica, Condiments, Ricotta.Ricotta is a product of Italian origin manufactured using acid precipitation to separate whey proteins. The ricotta can be consumed in its natural state, with or without salt, and savored with honey, sugar or fruit, or seasoned with garlic, parsley, oregano and others. The objective of this work was to process and evaluate ricotta added with different concentrations of garlic and oregano and to evaluate its microbiological stability. Four formulations were prepared: traditional ricotta (T1); ricotta seasoned with oregano (T2); ricotta seasoned with garlic (T3) and ricotta seasoned with garlic and oregano (T4), which were submitted to microbiological analysis after 10 days of cold storage (5 ± 2 ºC). The results of the microbiological analyzes indicated that all samples were within the standards established by current legislation for high moisture cheeses.Ricotta es un producto de origen italiano elaborado mediante precipitación ácida para separar las proteínas del suero. La ricota se puede consumir en su estado natural, con o sin sal, y saborear con miel, azúcar o frutas, o sazonar con ajo, perejil, orégano y otros. El objetivo de este trabajo fue procesar y evaluar ricotta agregada con diferentes concentraciones de ajo y orégano y evaluar su estabilidad microbiológica. Se prepararon cuatro formulaciones: ricotta tradicional (T1); ricotta sazonada con orégano (T2); ricotta condimentada con ajo (T3) y ricotta condimentada con ajo y orégano (T4), las cuales fueron sometidas a análisis microbiológico luego de 10 días de almacenamiento en frío (5 ± 2 ºC). Los resultados de los análisis microbiológicos indicaron que todas las muestras se encontraban dentro de los estándares establecidos por la legislación vigente para quesos de alto contenido de humedad.A ricota é um produto de origem italiana fabricada por meio de precipitação ácida para separação das proteínas do soro do leite. A ricota pode ser consumida ao natural, com ou sem sal, e saboreada com mel, açúcar ou frutas, ou ainda condimentada com alho, salsa, orégano e outros. Objetivou-se com este trabalho processar e avaliar ricota adicionada de diferentes concentrações alho e orégano e avaliar sua estabilidade microbiológica. Foram elaboradas quatro formulações: ricota tradicional (T1); ricota condimentada com orégano (T2); ricota condimentada com alho (T3) e ricota condimentada com alho e orégano (T4), as quais foram submetidas à análise microbiológica após 10 dias de armazenamento refrigerado (5±2 ºC). Os resultados das análises microbiológicas indicaram que todas as amostras se encontravam dentro dos padrões estabelecidos pela legislação vigente para queijos de alta umidade.Research, Society and Development2020-11-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/930810.33448/rsd-v9i11.9308Research, Society and Development; Vol. 9 No. 11; e2319119308Research, Society and Development; Vol. 9 Núm. 11; e2319119308Research, Society and Development; v. 9 n. 11; e23191193082525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9308/8723Copyright (c) 2020 Fabiana Augusta Santiago Beltrão; Romário Oliveira de Andrade; Laíza Soliely Costa Gonçalves; Aliou Toro Lafiahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantiago Beltrão, Fabiana Augusta de Andrade, Romário OliveiraCosta Gonçalves, Laíza Soliely Lafia, Aliou Toro 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9308Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:37.631018Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development and microbiological characterization of ricotta seasoned with oregano and garlic
Desarrollo y caracterización microbiológica de ricotta condimentada con orégano y ajo
Desenvolvimento e caracterização microbiológica de ricota condimentada com orégano e alho
title Development and microbiological characterization of ricotta seasoned with oregano and garlic
spellingShingle Development and microbiological characterization of ricotta seasoned with oregano and garlic
Santiago Beltrão, Fabiana Augusta
Bromatológica, Condimentos, Ricota.
Bromatológica, Condimentos, Ricotta.
Bromatológica, Condiments, Ricotta.
title_short Development and microbiological characterization of ricotta seasoned with oregano and garlic
title_full Development and microbiological characterization of ricotta seasoned with oregano and garlic
title_fullStr Development and microbiological characterization of ricotta seasoned with oregano and garlic
title_full_unstemmed Development and microbiological characterization of ricotta seasoned with oregano and garlic
title_sort Development and microbiological characterization of ricotta seasoned with oregano and garlic
author Santiago Beltrão, Fabiana Augusta
author_facet Santiago Beltrão, Fabiana Augusta
de Andrade, Romário Oliveira
Costa Gonçalves, Laíza Soliely
Lafia, Aliou Toro
author_role author
author2 de Andrade, Romário Oliveira
Costa Gonçalves, Laíza Soliely
Lafia, Aliou Toro
author2_role author
author
author
dc.contributor.author.fl_str_mv Santiago Beltrão, Fabiana Augusta
de Andrade, Romário Oliveira
Costa Gonçalves, Laíza Soliely
Lafia, Aliou Toro
dc.subject.por.fl_str_mv Bromatológica, Condimentos, Ricota.
Bromatológica, Condimentos, Ricotta.
Bromatológica, Condiments, Ricotta.
topic Bromatológica, Condimentos, Ricota.
Bromatológica, Condimentos, Ricotta.
Bromatológica, Condiments, Ricotta.
description Ricotta is a product of Italian origin manufactured using acid precipitation to separate whey proteins. The ricotta can be consumed in its natural state, with or without salt, and savored with honey, sugar or fruit, or seasoned with garlic, parsley, oregano and others. The objective of this work was to process and evaluate ricotta added with different concentrations of garlic and oregano and to evaluate its microbiological stability. Four formulations were prepared: traditional ricotta (T1); ricotta seasoned with oregano (T2); ricotta seasoned with garlic (T3) and ricotta seasoned with garlic and oregano (T4), which were submitted to microbiological analysis after 10 days of cold storage (5 ± 2 ºC). The results of the microbiological analyzes indicated that all samples were within the standards established by current legislation for high moisture cheeses.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9308
10.33448/rsd-v9i11.9308
url https://rsdjournal.org/index.php/rsd/article/view/9308
identifier_str_mv 10.33448/rsd-v9i11.9308
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9308/8723
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e2319119308
Research, Society and Development; Vol. 9 Núm. 11; e2319119308
Research, Society and Development; v. 9 n. 11; e2319119308
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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