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

Ricotta cheese analyses

Moisture, fat, protein, and ash were determined following Official procedures (31). Dietary fiber was quantified by the enzymatic gravimetric procedure (32). Carbohydrates were determined by difference. Lactose (33), L-lactic acid (34) and fructans (35) were determined by using enzymatic kits (Megazyme International, Ireland), following the manufacturer’s instructions. For microbiological analyses,10g
In samples enriched with inulin and chestnut flour (RI, RCF, RI+LB and RCF+LB), the presence of fibre was evidenced, whereas all the other components showed lower values in comparison with those of the control (RC). Only the glucidic fraction was higher in samples enriched with chestnut flour (RCF and RCF+LB) (Table 1). In order to observe fermentative activities on natural (lactose) or added (starch and inulin) carbohydrates, the content of

L-lactic acid, lactose and fructans during the storage was determined in all samples (Table 2).


Agro FOOD Industry Hi Tech - vol 24(6) - November/December 2013