Soft cheese-like product development enriched with soy protein concentrates

Autores
Rinaldoni, Ana Noelia; Palatnik, Diana Raquel; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100g), with moisture in the range of 68.07-70.75 (g/100g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8-17 in proteins and 22-32 (g/100g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples G' was higher than G″. Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.
Fil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Palatnik, Diana Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
Cheese-Like Products Characterization
Functional Cheese
Shelf-Life
Soy Protein
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31307
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/31307
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Soft cheese-like product development enriched with soy protein concentratesRinaldoni, Ana NoeliaPalatnik, Diana RaquelZaritzky, Noemi ElisabetCampderrós, Mercedes EdithCheese-Like Products CharacterizationFunctional CheeseShelf-LifeSoy Proteinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100g), with moisture in the range of 68.07-70.75 (g/100g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8-17 in proteins and 22-32 (g/100g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples G' was higher than G″. Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.Fil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Palatnik, Diana Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaElsevier Science2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31307Rinaldoni, Ana Noelia; Palatnik, Diana Raquel; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Soft cheese-like product development enriched with soy protein concentrates; Elsevier Science; LWT - Food Science and Technology; 55; 1; 1-2014; 139-1470023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.09.003info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813003162info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:45Zoai:ri.conicet.gov.ar:11336/31307instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:13:45.533CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Soft cheese-like product development enriched with soy protein concentrates
title Soft cheese-like product development enriched with soy protein concentrates
spellingShingle Soft cheese-like product development enriched with soy protein concentrates
Rinaldoni, Ana Noelia
Cheese-Like Products Characterization
Functional Cheese
Shelf-Life
Soy Protein
title_short Soft cheese-like product development enriched with soy protein concentrates
title_full Soft cheese-like product development enriched with soy protein concentrates
title_fullStr Soft cheese-like product development enriched with soy protein concentrates
title_full_unstemmed Soft cheese-like product development enriched with soy protein concentrates
title_sort Soft cheese-like product development enriched with soy protein concentrates
dc.creator.none.fl_str_mv Rinaldoni, Ana Noelia
Palatnik, Diana Raquel
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
author Rinaldoni, Ana Noelia
author_facet Rinaldoni, Ana Noelia
Palatnik, Diana Raquel
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
author_role author
author2 Palatnik, Diana Raquel
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
author2_role author
author
author
dc.subject.none.fl_str_mv Cheese-Like Products Characterization
Functional Cheese
Shelf-Life
Soy Protein
topic Cheese-Like Products Characterization
Functional Cheese
Shelf-Life
Soy Protein
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100g), with moisture in the range of 68.07-70.75 (g/100g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8-17 in proteins and 22-32 (g/100g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples G' was higher than G″. Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.
Fil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Palatnik, Diana Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
description The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100g), with moisture in the range of 68.07-70.75 (g/100g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8-17 in proteins and 22-32 (g/100g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples G' was higher than G″. Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/31307
Rinaldoni, Ana Noelia; Palatnik, Diana Raquel; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Soft cheese-like product development enriched with soy protein concentrates; Elsevier Science; LWT - Food Science and Technology; 55; 1; 1-2014; 139-147
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31307
identifier_str_mv Rinaldoni, Ana Noelia; Palatnik, Diana Raquel; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Soft cheese-like product development enriched with soy protein concentrates; Elsevier Science; LWT - Food Science and Technology; 55; 1; 1-2014; 139-147
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.09.003
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813003162
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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