首页|Development of a functional whey cheese (ricotta) enriched in phytosterols: Evaluation of the suitability of whey cheese matrix and processing for phytosterols supplementation
Development of a functional whey cheese (ricotta) enriched in phytosterols: Evaluation of the suitability of whey cheese matrix and processing for phytosterols supplementation
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NSTL
Elsevier
This study aims to evaluate the suitability of whey cheese (ricotta) and whey cheese production process for phytostemls-enrichment. Therefore, the phytosterols stability of ricotta cheese was assessed during cheese processing (85 degrees C for 60 min) and storage (4 degrees C for 4 weeks). Given the novelty of the food matrix used, it was necessary to develop an innovative analytical method for sterols determination in enriched ricotta cheese. The developed HPLC-DAD method showed good linearity (R-2 >= 0.9956) and reproducibility (0.4-7.6%), while extraction recoveries ranged between 83.7% and 84.6%. Phytosterols showed a good heat-stability in ricotta cheese matrix during cheese processing (87.0-89.7) %. Moreover, the functional cheese showed a homogeneous phytosterols distribution and maintained its potential bioactivity during its shelf-life since no significant variation of phytosterols levels was observed during storage (0.83 +/- 0.03) g/100 g.
NSTL
Elsevier
