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Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese
Author(s) -
Galante Micaela,
Pavón Yanina,
Lazzaroni Sandra,
Soazo Marina,
Costa Silvia,
Boeris Valeria,
Risso Patricia,
Rozycki Sergio
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12361
Subject(s) - fortification , food science , zinc , chemistry , cholesterol , functional food , biochemistry , organic chemistry
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 β‐cyclodextrin as extracting agent. Then, cholesterol‐reduced content cheese with and without the addition of zinc salts (Zn SO 4 or ZnCl 2 ) 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.