Comparison of different analytical methods for quantification of lipids in ricotta cream

Gusso, Ana Paula; Mattanna, Paula; Pellegrini, Luiz Gustavo de; Cassanego, Daniela Buzatti; Richards, Neila Silvia Pereira dos Santos; Ribeiro, Alice de Souza

doi:10.5935/2238-6416.20120078

Cited by 6 publications

(3 citation statements)

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“…It is worth mentioning that the cold method of Bligh and Dyer showed better extraction yield of the lipid content of the sample compared to the hot extraction by the Soxhlet method (Table 5). This methodological tendency confirms the analysis of Brum et al (2009) and Gusso et al (2012).…”

Section: Resultssupporting

confidence: 85%

Chemical change during storage of crambe cultivated with application of plant growth regulators

et al. 2020

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This study aimed to characterize the chemical composition of crambe grains produced with plant growth regulators in the 2014 and 2015 harvests and stored for 180 days. During crambe cultivation, two foliar sprayings were carried out with the following treatments: 1) control treatment with distilled water; 2) indole-3-acetic acid 100 mg L-1 (IAA); 3) 3-gibberellic acid P.A. 100 mg L-1 (GA3); 4) Stimulate®. After harvesting, the grains were analyzed initially and after 180 days of uncontrolled storage. We checked water content, lipids in hot extraction (HE), lipids in cold extraction (CE), proteins, acidity and antioxidant activity. The Tukey test was used to compare the averages (p<0.05) and the parameters were grouped using a multivariate clustering technique presented in dendogram. The CE and HE lipid contents were reduced after storage, whereas the protein content and antioxidant activity of the grains were not altered by storage. However, the grains that received IAA application showed an increase in the CE lipid content and their preservation after storage. GA3 application, on the other hand, reduced the protein content. Lipid contents remained constant at the end of storage, and the acidity was reduced due to the application of GA3 and Stimulate® plant growth regulators. The 180-day storage changed crambe quality and regulators can assist in preserving grain quality during storage. The CE and HE lipid content and the grain acidity were good indicators for evaluating effects.

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Section: Resultssupporting

confidence: 85%

Chemical change during storage of crambe cultivated with application of plant growth regulators

et al. 2020

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“…The analysis was performed by the Bligh and Dyer method (Bligh et al, 1959), which is considered the best method to determine lipids in a similar dairy product (Gusso et al, 2012). The analysis was done in triplicate.…”

Section: Lipid Analysismentioning

confidence: 99%

Influence of dairy by-products on fatty acid profile, technological and sensory characteristics of ice cream

Meneses

Melo

Souza

et al. 2023

CLIUM

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The aim of this work was to evaluate the effect of the application of ricotta whey, cheese whey, and butter whey on the fatty acid profile, physical characteristics, sensory attributes, and in the intention to buy ice creams. The formulations of the ice cream differed only regarding the type of whey. A control sample (with milk) was also analyzed. A considerable decrease in the lipid fraction was observed, allowing to classify all the samples with different wheys as light. The fatty acid profile was similar among the formulations, with a prevalence of saturated fatty acids, followed by monounsaturated and polyunsaturated ones, in which the ice cream with cheese whey had the lowest level of polyunsaturation. The indexes of nutritional quality of lipids presented values similar to those of other dairy products. In general, the hardness and resistance to melting were also not influenced by the addition of different wheys in the ice cream. In addition, all samples had high acceptance rates and most consumers said they would buy the ice cream. Therefore, it is evident the high potential in the application of the different dairy wheys as an important alternative in the reduction of lipids in ice creams without compromising their technological and sensory quality.

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“…“Ricotta cream” is a milk derivative product found in Brazil that has emerged over the last decade in the Brazilian market as a tasty option for consumers who enjoy dairy products ( Gusso et al., 2012 ). This product is the result of the homogenization of ricotta cheese with additional ingredients, such as milk cream and polysaccharide gums, achieving a soft and spreadable texture ( Fritzen-Freire et al., 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

Souza

Cavalcanti

Pereira

et al. 2021

Heliyon

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Comparison of different analytical methods for quantification of lipids in ricotta cream

Cited by 6 publications

References 0 publications

Chemical change during storage of crambe cultivated with application of plant growth regulators

Chemical change during storage of crambe cultivated with application of plant growth regulators

Influence of dairy by-products on fatty acid profile, technological and sensory characteristics of ice cream

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

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