Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/3263
Título: Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26
Autor: Madureira, Ana Raquel
Soares, José Carvalho
Pintado, Manuela Estevez
Gomes, Ana Maria P.
Freitas, A. C.
Malcata, Francisco Xavier
Palavras-chave: Probiotics
Proteolysis
Glycolysis
Texture
Novel foods
Dairy foods
Data: 2008
Editora: EDP Sciences
Citação: MADUREIRA, Ana Raquel ...[et al.] - Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26. Dairy Science & Technology. ISSN 1958-5586. Vol. 88, n.º 6 (2008), p. 649-665
Resumo: Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated therewith. This trend has boosted diversification of the portfolio of said products, including whey cheese matrices. However, taking into account the relatively poor organoleptic and textural features of these matrices, improvement is in order via incorporation of selected additives, provided that viability of the strains is duly assayed. Lactobacillus paracasei LAFTI® L26 was accordingly incorporated into whey protein solid matrices, in the presence of several additives aimed at enhancing their organoleptic appeal and textural performance. These matrices were produced from a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated at 10% (v/v) with the probiotic strain. Sugar, sugar and aloe vera, sugar and chocolate, and sugar and jam were further added, and the resulting products were then stored at 7 ◦C for 21 d. In general, viable cell numbers remained high in all experimental matrices throughout storage. Despite the observed low extents of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these matrices. Additives enhanced the organoleptic features of whey cheeses, and produced different textural patterns. The higher sensory scores were attained by matrices containing sugar: sugar and aloe vera received the best scores by 3 d of storage, but these scores decreased as storage time elapsed.
URI: http://hdl.handle.net/10400.14/3263
Versão do Editor: http://www.dairy-journal.org/index.php?option=com_article&access=standard&Itemid=129&url=/articles/dst/abs/2008/05/dst0745/dst0745.html Aparece nas colecções
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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