Academic Journal
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese
| العنوان: | Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese |
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| المؤلفون: | TRANI, ANTONIO, GAMBACORTA, Giuseppe, GOMES, Tommaso Francesco, LOIZZO, PASQUA, CASSONE, ANGELA, FACCIA, Michele |
| المساهمون: | Trani, Antonio, Gambacorta, Giuseppe, Gomes, Tommaso Francesco, Loizzo, Pasqua, Cassone, Angela, Faccia, Michele |
| سنة النشر: | 2016 |
| المجموعة: | Università degli Studi di Bari Aldo Moro: CINECA IRIS |
| مصطلحات موضوعية: | Burrata cheese, caloric content, polyunsaturated fatty acid, reduced-fat cheese |
| الوصف: | Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/pmid/27210495; info:eu-repo/semantics/altIdentifier/wos/WOS:000378171900015; volume:83; issue:2; firstpage:236; lastpage:241; numberofpages:6; journal:THE JOURNAL OF DAIRY RESEARCH; http://hdl.handle.net/11586/183218; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84979609942; http://journals.cambridge.org/action/displayJournal?jid=DAR |
| DOI: | 10.1017/S0022029916000078 |
| الاتاحة: | http://hdl.handle.net/11586/183218 https://doi.org/10.1017/S0022029916000078 http://journals.cambridge.org/action/displayJournal?jid=DAR |
| Rights: | info:eu-repo/semantics/closedAccess |
| رقم الانضمام: | edsbas.73FFCFD5 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1017/S0022029916000078 |
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