Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

• Published in: Food research international Vol. 99; no. Pt 1; pp. 247 - 255
• Main 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.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.09.2017
• Subjects: Angiotensin-Converting Enzyme Inhibitors - analysis; Antioxidants - analysis; Bioactivity; Cheese - analysis; Cheese - microbiology; Consumer Behavior; Fatty Acids - analysis; Flavor enhancers; Flavoring Agents - analysis; Food Handling - methods; Food Microbiology - methods; Judgment; Lactobacillus casei - physiology; Lactococcus lactis - physiology; Microbial Viability; Microstructure; Nutritive Value; Prato cheese; Probiotic bacteria; Probiotics; Rheology; Sensory acceptance; Sodium reduction; Sodium, Dietary - analysis; Taste; Taste Perception; Sodium reduction; Probiotic bacteria; Rheology; Flavor enhancers; Prato cheese; Bioactivity; Sensory acceptance; Microstructure
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.05.018

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, 7logCFU/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. [Display omitted] •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.