Development of reduced-fat cheeses with the addition of Agave fructans

Autores
Palatnik, Diana Raquel; Aldrete Herrera, P.; Rinaldoni, Ana Noelia; Ortiz Basurto, Rosa I; Campderrós, Mercedes Edith
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 ± 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.
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: Aldrete Herrera, P.. Instituto Tecnológico de Tepic; México
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: Ortiz Basurto, Rosa I. Instituto Tecnológico de Tepic; México
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
AGAVE FRUCTANS
CHEESE MICROSTRUCTURE
FUNCTIONAL CHEESE
LOW-FAT CHEESE
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:11336/183286
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of reduced-fat cheeses with the addition of Agave fructansPalatnik, Diana RaquelAldrete Herrera, P.Rinaldoni, Ana NoeliaOrtiz Basurto, Rosa ICampderrós, Mercedes EdithAGAVE FRUCTANSCHEESE MICROSTRUCTUREFUNCTIONAL CHEESELOW-FAT CHEESEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 ± 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.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; ArgentinaFil: Aldrete Herrera, P.. Instituto Tecnológico de Tepic; MéxicoFil: 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: Ortiz Basurto, Rosa I. Instituto Tecnológico de Tepic; MéxicoFil: 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; ArgentinaWiley Blackwell Publishing, Inc2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/183286Palatnik, Diana Raquel; Aldrete Herrera, P.; Rinaldoni, Ana Noelia; Ortiz Basurto, Rosa I; Campderrós, Mercedes Edith; Development of reduced-fat cheeses with the addition of Agave fructans; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 70; 2; 8-2016; 212-2191364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12334info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:07:00Zoai:ri.conicet.gov.ar:11336/183286instacron: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 13:07:01.073CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of reduced-fat cheeses with the addition of Agave fructans
title Development of reduced-fat cheeses with the addition of Agave fructans
spellingShingle Development of reduced-fat cheeses with the addition of Agave fructans
Palatnik, Diana Raquel
AGAVE FRUCTANS
CHEESE MICROSTRUCTURE
FUNCTIONAL CHEESE
LOW-FAT CHEESE
title_short Development of reduced-fat cheeses with the addition of Agave fructans
title_full Development of reduced-fat cheeses with the addition of Agave fructans
title_fullStr Development of reduced-fat cheeses with the addition of Agave fructans
title_full_unstemmed Development of reduced-fat cheeses with the addition of Agave fructans
title_sort Development of reduced-fat cheeses with the addition of Agave fructans
dc.creator.none.fl_str_mv Palatnik, Diana Raquel
Aldrete Herrera, P.
Rinaldoni, Ana Noelia
Ortiz Basurto, Rosa I
Campderrós, Mercedes Edith
author Palatnik, Diana Raquel
author_facet Palatnik, Diana Raquel
Aldrete Herrera, P.
Rinaldoni, Ana Noelia
Ortiz Basurto, Rosa I
Campderrós, Mercedes Edith
author_role author
author2 Aldrete Herrera, P.
Rinaldoni, Ana Noelia
Ortiz Basurto, Rosa I
Campderrós, Mercedes Edith
author2_role author
author
author
author
dc.subject.none.fl_str_mv AGAVE FRUCTANS
CHEESE MICROSTRUCTURE
FUNCTIONAL CHEESE
LOW-FAT CHEESE
topic AGAVE FRUCTANS
CHEESE MICROSTRUCTURE
FUNCTIONAL CHEESE
LOW-FAT CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 ± 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.
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: Aldrete Herrera, P.. Instituto Tecnológico de Tepic; México
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: Ortiz Basurto, Rosa I. Instituto Tecnológico de Tepic; México
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 Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 ± 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
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/11336/183286
Palatnik, Diana Raquel; Aldrete Herrera, P.; Rinaldoni, Ana Noelia; Ortiz Basurto, Rosa I; Campderrós, Mercedes Edith; Development of reduced-fat cheeses with the addition of Agave fructans; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 70; 2; 8-2016; 212-219
1364-727X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/183286
identifier_str_mv Palatnik, Diana Raquel; Aldrete Herrera, P.; Rinaldoni, Ana Noelia; Ortiz Basurto, Rosa I; Campderrós, Mercedes Edith; Development of reduced-fat cheeses with the addition of Agave fructans; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 70; 2; 8-2016; 212-219
1364-727X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12334
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1842980304878305280
score 12.993085

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