Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. (September 2017)

• Record Type: Journal Article
• Authors: Silva, H.L.A.; Balthazar, C.F.; Esmerino, E.A.; Vieira, A.H.; Cappato, L.P.; Neto, R.P.C.; Verruck, S.; Cavalcanti, R.N.; Portela, J.B.; Andrade, M.M.; Moraes, J.; Franco, R.M.; Tavares, M.I.B.; Prudencio, E.S.; Freitas, M.Q.; Nascimento, J.S.; Silva, M.C.; Raices, R.S.L.; Cruz, A.G.
• Is Part Of: Food research international. Volume 99:Part 1(2017)
• Page Start: 247
• Page End: 255
• Publication Date: 2017-09
• Subjects: Prato cheese -- Sodium reduction -- Flavor enhancers -- Probiotic bacteria -- Bioactivity -- Rheology -- Microstructure -- Sensory acceptance; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.05.018
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with ( L. casei 01, 7 log CFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry. Graphical abstract: Highlights: Low sodium probiotic Prato cheese added with flavor enhancers. Adequate probiotic survival and gastrointestinal resistance. Increased ACE inhibitory and antioxidant activity. No effect on the fatty acid profile. Increased overall liking.