7 authors, including: Serena Niro Università degli Studi del Molise 25

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Production of Functional Ricotta Cheese

Article in Agro Food Industry Hi Tech · November 2013

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7 authors, including:

Serena Niro

Università degli Studi del Molise

25 PUBLICATIONS 273 CITATIONS

Mariantonietta Succi

Università degli Studi del Molise

77 PUBLICATIONS 1,305 CITATIONS

Alessandra Fratianni

Università degli Studi del Molise

56 PUBLICATIONS 1,758 CITATIONS

L. Cinquanta

Università degli Studi del Molise

45 PUBLICATIONS 2,025 CITATIONS

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Valorizzazione di prodotti da acquacoltura in Campania View project
BIOCERTI - Biotechnology approaches to improve the safety and quality of Food View project

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Production of functional Ricotta Cheese

SERENA NIRO, MARIANTONIETTA SUCCI*, LUCIANO CINQUANTA, ALESSANDRA FRATIANNI, PATRIZIO TREMONTE, ELENA SORRENTINO, GIANFRANCO PANFILI

*Corresponding author

DiAAA, Università degli Studi del Molise, Via de Sanctis snc, 86100 Campobasso, Italy

KEYWORDS: Ricotta, whey cheese, prebiotic, probiotic, synbiotic
ABSTRACT: In this work, the suitability of Ricotta cheese as a food carrier for functional ingredients was evaluated. The probiotic strain Lactobacillus paracasei subsp. paracasei F19, inoculated at a concentration of 109 cfu/serving size, maintained high counts during the cold storage of Ricotta cheese (7 days at 5°C), without altering the nutritional and sensorial properties of Ricotta samples. Similarly, the addition of 3 % inulin did not significantly change the sensory profile of the cheese, whereas the addition of chestnut flour lowered the perceived sensory characteristics. The synbiotic formulation (with 3 % inulin and 109 cfu/serving size of Lb. paracasei subsp. paracasei F19) altered the Ricotta sensorial characteristics, mainly for an excessive acidification.