AI Article Synopsis
- The study evaluated how adding L. acidophilus La-05, either free or microencapsulated, affects the quality of goat Ricotta cheese stored for 7 days at 7 °C.
- Results showed that probiotic addition led to cheese with better texture (lower hardness and gumminess) and improved color characteristics, while also increasing yield.
- Microencapsulation enhanced probiotic survival and technological properties of the cheese, although adding a chitosan coating did not further improve the outcomes.
Article Abstract
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese.
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| http://dx.doi.org/10.1016/j.foodchem.2020.128769 | DOI Listing |
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