Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Autores
Rubel, Irene Albertina; Iraporda, Carolina; Gallo, Alicia; Manrique, Guillermo Daniel; Genovese, Diego Bautista
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.
Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Iraporda, Carolina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Gallo, Alicia. Universidad Nacional de Luján; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
RICOTTA CHEESE
HYDROCOLLOID
SPREADABILITY
STABILITY
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES
MICROSTRUCTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/118427
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological propertiesRubel, Irene AlbertinaIraporda, CarolinaGallo, AliciaManrique, Guillermo DanielGenovese, Diego BautistaRICOTTA CHEESEHYDROCOLLOIDSPREADABILITYSTABILITYPHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIESMICROSTRUCTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Iraporda, Carolina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Gallo, Alicia. Universidad Nacional de Luján; ArgentinaFil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118427Rubel, Irene Albertina; Iraporda, Carolina; Gallo, Alicia; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties; Elsevier; International Dairy Journal; 94; 7-2019; 7-150958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S095869461930055Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2019.03.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:18Zoai:ri.conicet.gov.ar:11336/118427instacron: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:34982025-09-29 09:33:19.028CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
title Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
spellingShingle Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
Rubel, Irene Albertina
RICOTTA CHEESE
HYDROCOLLOID
SPREADABILITY
STABILITY
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES
MICROSTRUCTURE
title_short Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
title_full Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
title_fullStr Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
title_full_unstemmed Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
title_sort Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
dc.creator.none.fl_str_mv Rubel, Irene Albertina
Iraporda, Carolina
Gallo, Alicia
Manrique, Guillermo Daniel
Genovese, Diego Bautista
author Rubel, Irene Albertina
author_facet Rubel, Irene Albertina
Iraporda, Carolina
Gallo, Alicia
Manrique, Guillermo Daniel
Genovese, Diego Bautista
author_role author
author2 Iraporda, Carolina
Gallo, Alicia
Manrique, Guillermo Daniel
Genovese, Diego Bautista
author2_role author
author
author
author
dc.subject.none.fl_str_mv RICOTTA CHEESE
HYDROCOLLOID
SPREADABILITY
STABILITY
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES
MICROSTRUCTURE
topic RICOTTA CHEESE
HYDROCOLLOID
SPREADABILITY
STABILITY
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES
MICROSTRUCTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.
Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Iraporda, Carolina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Gallo, Alicia. Universidad Nacional de Luján; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
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/11336/118427
Rubel, Irene Albertina; Iraporda, Carolina; Gallo, Alicia; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties; Elsevier; International Dairy Journal; 94; 7-2019; 7-15
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/118427
identifier_str_mv Rubel, Irene Albertina; Iraporda, Carolina; Gallo, Alicia; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties; Elsevier; International Dairy Journal; 94; 7-2019; 7-15
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S095869461930055X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2019.03.002
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1844613022335631360
score 13.070432

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