Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese
The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using b-cyclodextrin as extracting agent. Then, cholesterol-reduced content cheese with and...
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Autores principales: | , , , , , , , |
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Formato: | article artículo acceptedVersion |
Lenguaje: | Inglés |
Publicado: |
Elsevier
2017
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Materias: | |
Acceso en línea: | http://hdl.handle.net/2133/9293 http://hdl.handle.net/2133/9293 |
Aporte de: |
id |
I15-R121-2133-9293 |
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record_format |
dspace |
institution |
Universidad Nacional de Rosario |
institution_str |
I-15 |
repository_str |
R-121 |
collection |
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) |
language |
Inglés |
topic |
Soft cheese Zinc fortification Cholesterol removal β-cyclodextrin |
spellingShingle |
Soft cheese Zinc fortification Cholesterol removal β-cyclodextrin Galante, Micaela Pavón, Yanina Lazzaroni, Sandra Soazo, Marina del Valle Costa, Silvia Boeris, Valeria Risso, Patricia Hilda Rozycki, Sergio Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
topic_facet |
Soft cheese Zinc fortification Cholesterol removal β-cyclodextrin |
description |
The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using b-cyclodextrin as extracting agent. Then, cholesterol-reduced content cheese with and without the addition of zinc salts (ZnSO4 or ZnCl2) was produced. Additionally, a cheese without any treatment was prepared. Furthermore, physicochemical, textural, functional, microstructural and sensory determinations were performed. As a result, 87–94% zinc-fortified and 93% cholesterol-reduced cheese samples were obtained, which had similar sensorial characteristics
to the cheese without treatment. |
format |
article artículo acceptedVersion |
author |
Galante, Micaela Pavón, Yanina Lazzaroni, Sandra Soazo, Marina del Valle Costa, Silvia Boeris, Valeria Risso, Patricia Hilda Rozycki, Sergio |
author_facet |
Galante, Micaela Pavón, Yanina Lazzaroni, Sandra Soazo, Marina del Valle Costa, Silvia Boeris, Valeria Risso, Patricia Hilda Rozycki, Sergio |
author_sort |
Galante, Micaela |
title |
Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
title_short |
Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
title_full |
Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
title_fullStr |
Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
title_full_unstemmed |
Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
title_sort |
effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://hdl.handle.net/2133/9293 http://hdl.handle.net/2133/9293 |
work_keys_str_mv |
AT galantemicaela effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT pavonyanina effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT lazzaronisandra effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT soazomarinadelvalle effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT costasilvia effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT boerisvaleria effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT rissopatriciahilda effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese AT rozyckisergio effectofcholesterolreducedandzincfortificationtreatmentsonphysicochemicalfunctionaltexturalmicrostructuralandsensorypropertiesofsoftcheese |
bdutipo_str |
Repositorios |
_version_ |
1764820413844553729 |