Evaluation of biological, textural, and physicochemical parameters of panela cheese added with probiotics Academic Article in Scopus uri icon

abstract

  • © 2020 by the authors. Licensee MDPI, Basel, Switzerland.Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 ¿C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nitrogenous fractions (nitrogen soluble in pH 4.6, non-protein nitrogen, 70% ethanol-soluble nitrogen, and water-soluble extract) were evaluated. The peptide profile of nitrogenous fractions was also analyzed. Finally, biological activity was evaluated by ABTS (2,20-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and DPPH (2,2-diphenyl-1-picrylhydrazyl), as well as the Inhibition of Angiotensin-Converting Enzyme. Analysis of variance showed significant differences for most of the evaluated parameters. By principal component analysis (PCA), two groups were separated, one corresponding to LSB-c and the other corresponding to C-c. The separation was given mostly by hardness, chewiness, and ABTS of all nitrogenous fractions. LSB-c showed higher biological activities than C-c.

publication date

  • October 21, 2020

published in