Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

Journal of Dairy Science

Volumn 99, Issue 3, 2016, Pages 1762-1772

  Pereira, E P R ^a   Cavalcanti, R N ^a   Esmerino, E A ^b   Silva, R ^b   Guerreiro, L R M ^a   Cunha, R L ^a   Bolini, H M A ^a   Meireles, M A ^a   Faria, J A F ^a   Cruz, A G ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Jabuticaba skin extract; Probiotic petit suisse cheese; Projective mapping; Rheology

Indexed keywords

ANTIOXIDANT; PROBIOTIC AGENT;

ANALYSIS; ANIMAL; CHEESE; FLOW KINETICS; SENSATION;

ANIMALS; ANTIOXIDANTS; CHEESE; PROBIOTICS; RHEOLOGY; SENSATION;

EID: 84957838647     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9701     Document Type: Article

References (43)

1. AOAC International. Official Methods of Analysis 2006, AOAC Int., Washington, DC. 18th.
2. Barnes H.A. Thixotropy: A review. J. Non-Newt. Fluid Mech. 1997, 70:1-33.
3. Batista A.L.D., Silva R., Cappato L.P., Almada C.N., Garcia R.K.A., Silva M.C., Raices R.S.L., Arellano D.B., Sant'Ana A.S., Conte Junior C.A., Freitas M.Q., Cruz A.G. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses. Food Res. Int. 2015, 77:627-635.
4. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 1959, 37:911-917.
5. Cruz A.G., Buriti F.C.A., Souza C.H.B., Faria J.A.F., Saad S.M.I. Probiotic cheese: Health benefits, technological and stability aspects. Trends Food Sci. Technol. 2009, 20:344-354.
6. Cruz A.G., Cadena R.S., Faria J.A.F., Oliveira C.A.F., Cavalcanti R.N., Bona E., Bolini H.M.A., Silva M.A.A.P. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression. Int. J. Dairy Technol. 2011, 64:549-556.
7. Cruz A.G., Cadena R.S., Walter E.H.M., Mortazavian A.M., Granato D., Faria J.A.F., Bolini H.M.A. Relevance for prebiotic, probiotic, and synbiotic product development. Comp. Rev. Food Sci. Saf. 2010, 9:358-373.
8. Cruz A.G., Castro W.F., Faria J.A.F., Bolini H.M.A., Celeghini R.M.S., Raices R.S.L., Oliveira C.A.F., Freitas M.Q., Conte Júnior C.A., Mársico E.T. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Res. Int. 2013, 51:723-728.
9. Cruz A.G., Castro W.F., Faria J.A.F., Lollo P.C.B., Amaya-Farfán J., Freitas M.Q., Rodrigues D., Oliveira C.A.F., Godoy H.T. Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. J. Dairy Sci. 2012, 95:2261-2269.
10. Cruz A.G., Cavalcanti R.N., Guerreiro L.M.R., Sant'Ana A.S., Nogueira L.C., Oliveira C.A.F., Deliza R., Cunha R.L., Faria J.A.F., Bolini H.M.A. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. J. Food Eng. 2013, 114:323-330.
11. Dave R.I., Shah N.P. Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. Int. Dairy J. 1997, 7:537-545.
12. Dave R.I., Shah N.P. Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. Int. Dairy J. 1997, 7:435-443.
13. El Samh M.M.A., Sherein A.D., Essam H.H. Properties and antioxidant activity of probiotic yoghurt flavored with black carrot, pumpkin and strawberry. Int. J. Dairy Sci. 2013, 8:48-57.
14. Esmerino E.A., Cruz A.G., Pereira E.P.R., Rodrigues J.B., Faria J.A.F., Bolini H.M.A. The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose. J. Dairy Sci. 2013, 96:5512-5521.
15. Fox P.F., Guinee T.P., Cogan T.M., Mcsweeney P.H.L. Biochemistry of cheese ripening. Fundamentals of Cheese Science 2000, 236-281. Aspen Publishers, Frederick, MD. P.F. Fox, T.P. Guinee, T.M. Cogan, P.L.H. McSweeney (Eds.).
16. Fritzen-Freire C.B., Müller C.M.O., Laurindo J.B., Amboni R.D.M.C., Prudêncio E.S. The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese. Int. J. Dairy Technol. 2010, 63:561-568.
17. Fröhlich-Wyder M.T., Guggisberg D., Wechsler D. Influence of low calcium and low pH on melting characteristics of model Raclette cheese. Dairy Sci. Technol. 2009, 89:463-483.
18. Gaze L.V., Oliveira B.R., Ferrao L.L., Granato D., Cavalcanti R.N., Conte Júnior C.A., Cruz A.G., Freitas M.Q. Preference mapping of dulce de leche commercialized in Brazilian markets. J. Dairy Sci. 2015, 98:1443-1454.
19. Granato D., Branco G.F., Cruz A.G., Faria J.A.F., Shah N.P. Probiotic dairy products as functional foods. Comp. Rev. Food Sci. Saf. 2010, 9:455-470.
20. Jervis M.G., Drake M.A. The use of qualitative research methods in quantitative science: A review. J. Sens. Stud. 2014, 29:234-247.
21. Karimi R., Sohrabvandi S., Mortazavian A.M. Sensory characteristics of probiotic cheese. Comp. Rev. Food Sci. Saf. 2012, 11:437-452.
22. ®: Do Korean and French consumers perceive various green tea products differently?. Food Res. Int. 2013, 53:534-542.
23. Kuhn K.R., Silva F.G.D., Netto F.M., Cunha R.L. Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate. Food Res. Int. 2014, 59:89-97.
24. Lucey J.A., Johnson M.E., Horne D.S. Perspective on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 2003, 86:2725-2743.
25. Marcano J., Ares G., Fiszman S. Comparison of partial and global projective mapping with consumers: A case study with satiating cheese pies. Food Res. Int. 2014, 67:323-330.
26. Michael M., Phebus R.K., Schmidt K.A. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. Int. Dairy J. 2010, 20:665-672.
27. Morais E.C., Morais A.R., Cruz A.G., Bolini H.M.A. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. J. Dairy Sci. 2014, 97:2600-2609.
28. O'Callaghan D.J., Guinee T.P. Rheology and texture of cheese. Cheese: Chemistry, Physics and Microbiology 2004, 511-540. Academic Press, New York, NY. 3rd. P.F. Fox, P.L.H. McSweeney, T.M.C. Cogan, T.P. Guinee (Eds.).
29. Paixão J.A., Rodrigues J.B., Esmerino E.A., Cruz A.G., Bolini H.M.A. Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage. J. Dairy Sci. 2014, 97:7344-7353.
30. Perrechil F.A., Santana R.C., Fasolin L.H., Silva C.A.S., Cunha R.L. Rheological and structural evaluations of commercial Italian salad dressings. Ciênc. Tecnol. Aliment. 2010, 30:477-482.
31. Ramírez-Santiago C., Lobato-Calleros C., Espinosa-Andrews H., Vernon-Carter E.J. Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate. Dairy Sci. Technol. 2012, 92:383-398.
32. Riscardo M.A., Franco J.M., Gallegos C. Influence of composition of emulsifier blends on the rheological properties of salad dressing-type emulsions. Food Sci. Technol. Int. 2003, 9:53-63.
33. Santos B.A., Pollonio M.A.R., Cruz A.G., Messias V.C., Monteiro R.A., Oliveira T.L.C., Faria J.A.F., Freitas M.Q., Bolini H.M.A. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas. Food Res. Int. 2013, 54:1705-1711.
34. Sato A.C.K., Cunha R.L. Influence of temperature on the rheological behavior of jaboticaba pulp. Ciênc. Tecn. Aliment. 2007, 27:890-896.
35. Schramm, G. 1998. Rheology: Fundamentals and Practice. Osrodek Wydawnictw Nawkowygh Pan Poznán [in Polish].
36. Shah N.P., Ding W.K., Fallourd M.J., Leyer G. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. J. Food Sci. 2010, 75:M@78-282.
37. Silva V.M., Sato A.C.K., Barbosa G., Dacanal G., Ciro-Velásquez H.J., Cunha R.L. The effect of homogenisation on the stability of pineapple pulp. Int. J. Food Sci. Technol. 2010, 45:2127-2133.
38. Steffe J.F. Rheological Methods in Food Process Engineering 1996, Freeman Press, East Lansing, MI. 2nd.
39. Tripathi M.K., Giri S.K. Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods 2014, 9:225-241.
40. Van den Ende W., Peshev D., Gara L. Disease prevention by natural antioxidants and prebiotics acting as ROS scavengers in the gastrointestinal tract. Trends Food Sci. Technol. 2011, 22:689-697.
41. Varela P., Ares G. Sensory profiling, the blurred line between sensory and consumer science: A review of novel methods for product characterization. Food Res. Int. 2012, 48:893-908.
42. Veiga P.G., Cunha R.L., Viotto W.H., Petenate A.J. Caracterização química, reológica e aceitação sensorial do queijo petit suisse brasileiro. Food Sci. Technol. (Campinas) 2000, 20:349-357.
43. Worch T. PrefMFA, a solution taking the best of both internal and external preference mapping techniques. Food Qual. Prefer. 2013, 30:180-191.