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Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26

2008Journal article Restricted access
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dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorSoares, José Carvalho
dc.contributor.authorPintado, M. E.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorFreitas, A. C.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-11-02T14:42:25Z
dc.date.available2010-11-02T14:42:25Z
dc.date.issued2008
dc.description.abstractConsumption 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMADUREIRA, 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. 649-665por
dc.identifier.doi10.1051/dst:2008026
dc.identifier.urihttp://hdl.handle.net/10400.14/3263
dc.language.isoengpor
dc.publisherEDP Sciencespor
dc.subjectProbioticspor
dc.subjectProteolysispor
dc.subjectGlycolysispor
dc.subjectTexturepor
dc.subjectNovel foodspor
dc.subjectDairy foodspor
dc.titleSweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26por
dc.typejournal article
dspace.entity.typePublication
person.familyNameMadureira
person.familyNamePintado
person.familyNameGomes
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameMalcata
person.givenNameRaquel
person.givenNameMaria Manuela
person.givenNameAna Maria
person.givenNameAna Cristina
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifier456608
person.identifier162628
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-4659-2013
person.identifier.ridF-5696-2013
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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