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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

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Autor(es):
Domingos, Ligia Dozena [1] ; Lima de Souza, Hugo Antonio [2] ; Barros Mariutti, Lilian Regina [3] ; Benassi, Marta de Toledo [4] ; Bragagnolo, Neura [2] ; Viotto, Walkiria Hanada [1]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Fac Food Engn FEA, Dept Food Technol, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn FEA, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[3] Univ Estadual Campinas, Fac Food Engn FEA, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil
[4] Univ Estadual Londrina, UEL, Dept Food Sci & Technol, BR-6001 Londrina, Parana - Brazil
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 119, p. 793-804, MAY 2019.
Citações Web of Science: 4
Resumo

The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 degrees C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150-180) and dimethyl trisulphide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition. (AU)

Processo FAPESP: 09/54119-3 - EMU: aquisição de um cromatógrafo gasoso com detector de massas (GC-MS) para identificação e quantificação de compostos impactantes na qualidade de alimentos e na saúde humana
Beneficiário:Neura Bragagnolo
Linha de fomento: Auxílio à Pesquisa - Programa Equipamentos Multiusuários