Use este identificador para citar ou linkar para este item: 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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