Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics

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, nit...

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Published inFoods Vol. 9; no. 10; p. 1507
Main Authors Parra-Ocampo, Karina A., Martín-del-Campo, Sandra T., Montejano-Gaitán, José G., Zárraga-Alcántar, Rubén, Cardador-Martínez, Anaberta
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 21.10.2020
MDPI
Subjects
ABTS
Analysis
Angiotensin
angiotensin-converting enzyme inhibition
antioxidant activity
Antioxidants
Biological activity
Blood pressure
Cheese
Chronic illnesses
Composition
Dairy products
DPPH
Enzymes
Ethanol
Evaluation
Food science
Hardness
Hypertension
Milk
Nitrogen
panela cheese
Parameters
Peptides
Peptidyl-dipeptidase A
pH effects
Physicochemical properties
Principal components analysis
probiotic addition
Probiotics
Properties
Sulfonic acid
Variance analysis
Mexico
United States > US
Italy
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Summary: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 (2,2′-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.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods9101507