Dried Tomato‐Flavored Probiotic Cream Cheese with <i>Lactobacillus paracasei</i>

Santini, Marilsa Suemy Sakamoto; Koga, Evelyn C.; Aragon, Davi Casale; Santana, Elsa Helena Walter de; Costa, Marcela R.; Costa, Giselle Nobre; Aragón-Alegro, Lina Casale

doi:10.1111/j.1750-3841.2012.02931.x

Cited by 8 publications

(4 citation statements)

References 34 publications

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“…In one study, dried tomato flavoured probiotic cream cheese containing Lactobacillus paracasei was developed [5]. Probiotic microorganism L. paracasei (LYO 50 DCU, Danisco) was added at the rate of 2 % of skim milk.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Suitability of Tomato Solids as a Preservative in Flavoured Paneer

Patel,

Pinto

2023

CJAST

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Aims: In this study paneer was prepared incorporating tomato solids in the form of tomato puree in paneer. As a result, antibacterial, antiviral, and antioxidant actions are anticipated. Therefore, this investigation was done to compare the shelf life of the tomato flavoured paneer with control. The present study was conducted to compare the shelf life of tomato flavoured paneer (TFP) and control paneer (CP) i.e. prepared without addition of tomato solids. Study Design: TFP was prepared incorporating tomato puree @10% w/w of milk from standardized milk. CP was prepared without incorporation of tomato puree. Two factorial Completely Randomized Design model was used to compare both product during storage. The data presented in table is a mean ± SD of 3 replicate experiments. Place and Duration of Study: Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India, between July 2022 and July 2023. Methodology: Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). TFP and CP were packed in laminated pouches and stored at 7±1°C. The sensory attributes, acidity, free fatty acid, tyrosine content, peroxide value, aerobic plate count, yeast and mold count and coliform count of stored samples were monitored at an interval of every 3rd day. Results: Throughout the storage period there was a greater increase in free fatty acid and tyrosine value of TFP compared to CP while peroxide value of TFP remained lesser than CP. There was a significant (P<0.05) increase in APC while coliform, yeast and mold count was found to be absent throughout the storage period. TFP had lower initial sensory scores compared to CP, however it retained all flavour, body and texture, colour and appearance and overall acceptability score better throughout storage in comparison to CP. Conclusion: The shelf-life of TFP and CP was 15 d when stored at 7±1°C in 12 μ polyester + 50 μ LD/LLDPE laminated pouches.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Suitability of Tomato Solids as a Preservative in Flavoured Paneer

Patel,

Pinto

2023

CJAST

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“…In another study, dried tomato flavoured probiotic cream cheese containing Lactobacillus paracasei was developed [9]. Probiotic microorganism L. paracasei (LYO 50 DCU, Danisco) was added at the rate of 2 per cent of skim milk.…”

Section: Introductionmentioning

confidence: 99%

Assessing the Suitability of Tomato Products as a Functional Ingredient in Paneer

Patel

Pinto

Patel

2023

IJECC

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This research involved the selection of suitable tomato products from amongst the puree, paste and powder for manufacture of tomato flavoured paneer. Paneer was prepared from milk standardized to 3% fat and 8.5% MSNF. The first part of the study was conducted to select the optimum level of tomato puree, paste and powder. From amongst different rate of addition (w/w of milk) of tomato products studied viz. 7.5, 10, 12.5 and 15% in case of puree and paste and 4, 5, 6 and 7% in case of powder, it was found that samples containing puree, paste and powder @ 10, 10 and 5 % were liked the most. In the next part of the study three batches of paneer viz. T1, T2 and T3 were prepared in which tomato puree, paste and powder were incorporated at 10, 10 and 5% respectively. Control (C) paneer was prepared from standardized milk. It was found that the fat, FDM and pH of T1, T2 and T3 were significantly (P<0.05) lower than that of C, whereas moisture content of T1, T2 and T3 were significantly (P<0.05) higher than C. The recovery of fat, protein and TS in T1, T2 and T3 was significantly (P<0.05) lower than C, while no significant (P>0.05) difference was observed in yield of paneer. All the textural properties viz. hardness, springiness, cohesiveness, chewiness and gumminess of samples containing tomato products were significantly (P<0.05) lower compared to control. The overall acceptability score of T1 was significantly (P<0.05) higher than that of T2 and T3 but was significantly (P<0.05) lower compared to C. The Vitamin C, total dietary fiber and antioxidant capacity of T1 was significantly (P<0.05) higher compared to C. Hence, it was concluded that good quality tomato flavoured paneer can be prepared incorporating tomato puree @ 10% w/w of milk with better functional properties compared to control.

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“…e Bifidobacterium spp. foram adicionadas após a realização das etapas de tratamento(s) térmico(s) ou protegidas por meio do emprego da técnica de microencapsulação, em especial no processamento de queijos, e exibiram elevada viabilidade ao longo da vida de prateleira do produto (Alves, 2009;Araújo et al, 2009;Barcelos et al, 2013;Santana e Delfino, 2014, Santini et al,2012Vinderola et al, 2012).…”

Section: Umidadeunclassified

“…O mesmo foi encontrado em amostras de cream cheese com sabor tomate, em que foi observada população inicial de L. paracasei LPC-37 em cerca de 8 log UFC/g. No entanto, esse valor mostrou-se reduzido durante a primeira semana de armazenamento, elevou-se na segunda semana, e, finalmente, manteve-se constante na terceira semana avaliada (Santini et al, (2012).…”

Section: Lactobacillus Acidophilus E Lactobacillus Casei Observando R...unclassified

Avaliação da sobrevivência de esporos de Bacillus sp. probióticos em matrizes alimentares e seus efeitos à saúde

Soares¹

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Dedico este trabalho a Maurício Saraiva, amor da minha vida, por acreditar em mim e ter sido o meu maior incentivador e companheiro, além dos seus grandes ensinamentos e paciência em toda essa jornada. Esse sonho nunca teria sido realizado sem você ao meu lado. Amo você. Minha eterna gratidão. AGRADECIMENTOSAgradeço primeiramente à Deus, minha base e força em todas as minhas caminhadas, por essa oportunidade, que dentre tantas pessoas fui escolhida.. A minha familia: meu pai Silvestre, minha mãe Glailde, meu irmão Filipe, meus avós, tias, tios e primos, que são razão da minha existência, que sempre torceu por mim e nunca mediu esforços para que eu pudesse realizar meus sonhos.Ao meu marido, Maurício Saraiva, por todo cuidado, incentivo e amor. E ao meu filho dog Trip, que sempre foi alegria em dias difícieis. Obrigada por vocês me ensinarem a amar. A Campinas que me proporcinou um crescimento pessoal inagualável e me apresentou pessoas incríveis.Ao professor e orientador Anderson de Souza Sant'Ana por ter me conduzido na área acadêmica e confiado a mim um trabalho tão bonito, em uma das melhores universidade do país. Obrigada pelos ensinamentos! Ao meu co-orientador e amigo Rafael Chacon Ruiz Martinez que sempre esteve de prontidão para me ensinar e alimentar a paixão pelo mundo dos probióticos, além de ter sido meu companheiro nas idas e vindas ao supermercado e na vida campineira. Aos membros da banca por dispor do seu tempo para correção, colaboração e sugestões para o meu trabalho.Ao Departamento de Ciência de Alimentos por me proporcionar a pesquisa.A FAPESP pelo apoio financeiro à minha pesquisa.

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Dried Tomato‐Flavored Probiotic Cream Cheese with Lactobacillus paracasei

Cited by 8 publications

References 34 publications

Evaluation of Suitability of Tomato Solids as a Preservative in Flavoured Paneer

Evaluation of Suitability of Tomato Solids as a Preservative in Flavoured Paneer

Assessing the Suitability of Tomato Products as a Functional Ingredient in Paneer

Avaliação da sobrevivência de esporos de Bacillus sp. probióticos em matrizes alimentares e seus efeitos à saúde

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