Evaluation of texture of cheese by-products incorporated bread

Guiné, Raquel

doi:10.1590/1981-6723.31919

Braz. J. Food Technol.

2020

DOI: 10.1590/1981-6723.31919

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Evaluation of texture of cheese by-products incorporated bread

Raquel Guiné

Abstract: This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorel… Show more

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2022

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Cited by 2 publications

References 24 publications

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Investigation of the Effect of Apple Pomace on the Textural Characteristics, Fibre Content, and Moisture Content of Sponge Cakes

Goranova¹,

Manev²

2022

FST

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Apple pomace, a by-product from apple processing industries, is a popular raw material, which has characteristics of a rich nutritional component, so its utilisation is of great interest. The purpose of this research was to study the effect of apple pomace on the textural characteristics and moisture and fibre contents of sponge cakes. Besides, the relationship between the properties under examination has been investigated. Rheology encompasses many characteristics of the product and plays a pivotal role in consumer acceptance. Rheology, in particular, considers the flow and deformation of bakery products. Sponge cakes were produced with wheat flour partially (by 15%, 25%, and 50%) replaced with apple pomace powder. The addition of 15% and 25% of apple pomace to sponge cakes leads to significant differences in the textural indicators, and with the addition of 50% of apple pomace, there is a maximum improvement in all textural characteristics. With an increase in the amount of apple pomace added, there is an increase in the content of fibre and moisture in the sponge cakes. Apple pomace is used as a valuable source of food fibre in the cake technology. The correlation analysis has found that fibre and moisture changes exhibit a strong correlation with rupture deformation and stickiness. Very strong and statistically significant dependence with a negative value has only been found between the moisture content and stickiness (r = ‑0.965, p<0.05). This statistically significant dependence shows that as the fibre content in sponge cakes increases, the stickiness values decrease due to the negative value of the Pearson coefficient (r = -0.965, p<0.05). From the correlation coefficients, it has been shown that the rupture force and deformation exhibit the same very strong and statistically significant correlation with the textural characteristics – rupture energy, hardness, gumminess, and compressive strength (r = 0.993, r = 0.984, r = 0.996, and r = 0.999, p<0.05). The Pearson correlation coefficients of rupture energy are positive and statistically significant in relation to hardness, gumminess, and compressive strength (r = 0.957, r = 0.983, and r = 0.992, p<0.05). These strong and statistically significant dependences are found between Pearson’s hardness coefficient on the one hand and gumminess and compressive strength on the other (r = 0.992 and r = 0.984, p<0.05).

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Investigation of the Effect of Apple Pomace on the Textural Characteristics, Fibre Content, and Moisture Content of Sponge Cakes

Goranova¹,

Manev²

2022

FST

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Antibiotic Sensitivity of Lactobacilli Isolated From Different Sources in the Odesa Region

Yamborko¹,

Страшнова²

2022

FST

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Recently, possible co-application of probiotics and antibiotics has been widely discussed. This form of combined therapy, because of its commonly recognised advantage, is widely used to prevent antibiotic-associated diarrhoea and induced dysbiosis. Due to the increased application of lactobacilli as probiotics, EFSA has developed a number of requirements concerning their safety and functionality. Every commercial probiotic should be able to obtain the Qualified Presumption of Safety status (QPS). Though QPS is a status attributed to species, individual species differ greatly in their genome content, including those belonging to the genus Lactobacillus. Infectious bacteria and strains that may possess genes responsible for virulence or antibiotic resistance should not be used lest pathogenic genes be passed on to other species. The human gastrointestinal tract, due to the immense amount of bacteria and the close contact between them, is a possible place for gene transfer. The main hazard is the transfer of antibiotic resistance determinants from commensal bacteria and the emergence of resistance to common microbial infections, which can prevent successful antibiotic treatment. A condition of using bacterial strains as probiotics is their safety, in particular, the absence of antibiotic resistance determinants. The purpose of the work was to determine the antibiotic sensitivity/resistance of lactobacilli isolated from different sources in the Odesa region. By the disc diffusion method, it has been determined how sensitive the 13 lactobacilli strains isolated from auto-fermented vegetables, raw meat, and newborn children’s gastrointestinal tract are to 15 antibiotics with different mechanisms of action. It has been established that the sensitivity/resistance depended on the strain and specific antibiotic. An obvious feature of the strains under study was their higher sensitivity to antibiotics that inhibited the synthesis of protein and nucleic acids, as opposed to antibiotics that affected the synthesis of the cell wall and cytoplasmic membrane. The results of the comprehensive research have allowed selecting the Lactobacillus spp. strains O1, B4, 175, M2, and M3 as the most promising for the creation of probiotic preparations.

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Evaluation of texture of cheese by-products incorporated bread

Cited by 2 publications

References 24 publications

Investigation of the Effect of Apple Pomace on the Textural Characteristics, Fibre Content, and Moisture Content of Sponge Cakes

Investigation of the Effect of Apple Pomace on the Textural Characteristics, Fibre Content, and Moisture Content of Sponge Cakes

Antibiotic Sensitivity of Lactobacilli Isolated From Different Sources in the Odesa Region

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