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EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS ) DURING RIPENING
Author(s) -
VALDUGA EUNICE,
RAUBER FERNANDA FÁTIMA,
GHISLENI CILDA PICCOLI,
TIGGEMANN LÍDIA,
COLET ROSICLER,
TREICHEL HELEN,
CICHOSKI ALEXANDRE JOSÉ
Publication year - 2012
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2010.00582.x
Subject(s) - lactobacillus rhamnosus , probiotic , food science , gelatin , ripening , proteolysis , casein , chemistry , health benefits , lactobacillus , biology , biochemistry , bacteria , medicine , traditional medicine , fermentation , genetics , enzyme
The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato‐type cheese during ripening (60 days). The total nitrogen values differed significantly ( P < 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction.PRACTICAL APPLICATIONS The industry of functional food has been increasingly exploiting new processes and broadening the diversity of product offerings, in consequence of the increasing interest of consumers towards their health, leading to the search of food that is not only healthy but also capable of preventing disease. The popularity of functional food containing probiotic is increasing in developed countries because of advances in the development of new products, resulting in the incorporation of probiotic to dairy products as well as to beverages, cereals and even to meet products. The literature is scarce in information regarding the employment of gelatin, wheat fiber and probiotic into dairy products, especially cheese.