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: Galante, Micaela, Pavón, Yanina, Lazzaroni, Sandra, Soazo, Marina del Valle, Costa, Silvia, Boeris, Valeria, Risso, Patricia Hilda, Rozycki, Sergio
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2017
Materias:
Soft cheese
Zinc fortification
Cholesterol removal
β-cyclodextrin
Acceso en línea:http://hdl.handle.net/2133/9293
http://hdl.handle.net/2133/9293
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-9293
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
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bdutipo_str Repositorios
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