Production of functional Ricotta Cheese

Luciano Cinquanta, Alessandra Fratianni, Gianfranco Panfili, Mariantonietta Succi, Luciano Cinquanta, Elena Sorrentino, Patrizio Tremonte, Serena Niro

Risultato della ricerca: Article

4 Citazioni (Scopus)

Abstract

In this work, the suitability of Ricotta cheese as a food carrier for functional ingredients was evaluated. The probiotic strain Lactobacillus paracasei subsp. paracasei F19, inoculated at a concentration of 109 cfu/serving size, maintained high counts during the cold storage of Ricotta cheese (7 days at 5°C), without altering the nutritional and sensorial properties of Ricotta samples. Similarly, the addition of 3 % inulin did not significantly change the sensory profile of the cheese, whereas the addition of chestnut flour lowered the perceived sensory characteristics. The synbiotic formulation (with 3 % inulin and 109 cfu/serving size of Lb. paracasei subsp. paracasei F19) altered the Ricotta sensorial characteristics, mainly for an excessive acidification.
Lingua originaleEnglish
pagine (da-a)56-59
Numero di pagine4
RivistaAgro Food Industry Hi-Tech
Volume24
Stato di pubblicazionePublished - 2013

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Cita questo

Cinquanta, L., Fratianni, A., Panfili, G., Succi, M., Cinquanta, L., Sorrentino, E., ... Niro, S. (2013). Production of functional Ricotta Cheese. Agro Food Industry Hi-Tech, 24, 56-59.

Production of functional Ricotta Cheese. / Cinquanta, Luciano; Fratianni, Alessandra; Panfili, Gianfranco; Succi, Mariantonietta; Cinquanta, Luciano; Sorrentino, Elena; Tremonte, Patrizio; Niro, Serena.

In: Agro Food Industry Hi-Tech, Vol. 24, 2013, pag. 56-59.

Risultato della ricerca: Article

Cinquanta, L, Fratianni, A, Panfili, G, Succi, M, Cinquanta, L, Sorrentino, E, Tremonte, P & Niro, S 2013, 'Production of functional Ricotta Cheese', Agro Food Industry Hi-Tech, vol. 24, pagg. 56-59.
Cinquanta L, Fratianni A, Panfili G, Succi M, Cinquanta L, Sorrentino E e altri. Production of functional Ricotta Cheese. Agro Food Industry Hi-Tech. 2013;24:56-59.
Cinquanta, Luciano ; Fratianni, Alessandra ; Panfili, Gianfranco ; Succi, Mariantonietta ; Cinquanta, Luciano ; Sorrentino, Elena ; Tremonte, Patrizio ; Niro, Serena. / Production of functional Ricotta Cheese. In: Agro Food Industry Hi-Tech. 2013 ; Vol. 24. pagg. 56-59.
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AU - Sorrentino, Elena

AU - Tremonte, Patrizio

AU - Niro, Serena

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