Skip to main content

EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING

Buy Article:

$51.00 plus tax (Refund Policy)

Abstract:

ABSTRACT

The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato‐type cheese during ripening (60 days). The total nitrogen values differed significantly (P < 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction.
PRACTICAL APPLICATIONS

The industry of functional food has been increasingly exploiting new processes and broadening the diversity of product offerings, in consequence of the increasing interest of consumers towards their health, leading to the search of food that is not only healthy but also capable of preventing disease. The popularity of functional food containing probiotic is increasing in developed countries because of advances in the development of new products, resulting in the incorporation of probiotic to dairy products as well as to beverages, cereals and even to meet products. The literature is scarce in information regarding the employment of gelatin, wheat fiber and probiotic into dairy products, especially cheese.

Document Type: Research Article

DOI: https://doi.org/10.1111/j.1745-4530.2010.00582.x

Affiliations: Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro 1621, Erechim – RS, 99700-000, Brazil.

Publication date: 2012-04-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more