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http://repositorio.ital.sp.gov.br/jspui/handle/123456789/796
Título: | Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation |
Autor(es): | Viana, Marcia Gabrielle Silva Vasconcelos, Daniela Karla Medeiros Campos, Maria Isabel Ferreira Carvalho, Leila Moreira de Olegario, Lary Souza Galv, Mercia de Sousa Santos, Karina Maria Olbrich dos Egito, Antonio Silvio do Madruga, Marta Suely Lima, Marcos dos Santos Gadelha, Tatiane Santi Pacheco, Maria Teresa Bertoldo Medeiros, Viviane Priscila Barros de Souza, Evandro Leite de Oliveira, Maria Elieidy Gomes de |
Data do documento: | 2024 |
Editor: | Innovative Food Science and Emerging Technologies |
Resumo: | This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g 1 . RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream. |
URI: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/796 |
Aparece nas coleções: | Artigos Científicos |
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Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation.pdf | 923.45 kB | Adobe PDF | Visualizar/Abrir |
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