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Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
| Content Provider | MDPI |
|---|---|
| Author | Jos, é G. Montejano-Gaitán Rub, én Zárraga-Alcántar Anaberta, Cardador-Martínez Parra-Ocampo, Karina A. Del-Campo, Sandra T. Martín- |
| Copyright Year | 2020 |
| Description | Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nitrogenous fractions (nitrogen soluble in pH 4.6, non-protein nitrogen, 70% ethanol-soluble nitrogen, and water-soluble extract) were evaluated. The peptide profile of nitrogenous fractions was also analyzed. Finally, biological activity was evaluated by ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and DPPH (2,2-diphenyl-1-picrylhydrazyl), as well as the Inhibition of Angiotensin-Converting Enzyme. Analysis of variance showed significant differences for most of the evaluated parameters. By principal component analysis (PCA), two groups were separated, one corresponding to LSB-c and the other corresponding to C-c. The separation was given mostly by hardness, chewiness, and ABTS of all nitrogenous fractions. LSB-c showed higher biological activities than C-c. |
| Starting Page | 1507 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods9101507 |
| Journal | Foods |
| Issue Number | 10 |
| Volume Number | 9 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2020-10-21 |
| Access Restriction | Open |
| Subject Keyword | Foods Paper and Wood Panela Cheese Angiotensin-converting Enzyme Inhibition Probiotic Addition Antioxidant Activity Dpph Abts |
| Content Type | Text |
| Resource Type | Article |
