The aim of this work was the nutritional evaluation of reformulated dairy products (caciotta-type cheese) and manufactured either with a low-sodium chloride content (different salting time and/or composition of the brine) or low-fat content (different partially skimmed milks). These cheeses were intended for people on low-energy or low-sodium diets. A comparison was made between these new products and three typical Italian cheeses (Provolone, Taleggio and Pecorino Romano). The nutrient content of the products was determined. Amino acids by chromatographic methods, protein digestibility by an enzymatic method and lysine availability determined spectrophotometrically were shown not to be influenced by the salt reduction. The salt reduction also did not affect vitamin contents (riboflavin, retinols, carotenes and tocopherols) measured by HPLC methods, while the reduced fat contents (310 g kg(-1), 160 g kg(-1) and 87 g kg(-1)) led to significant decreases in concentrations of fat-soluble vitamins (38% for tocopherols and 7% for total retinols) and a decrease in riboflavin (13%) due to the loss of riboflavin enzymes located on the fat globules (ie xanthine oxidase). Both the typical cheeses and the new formulations represent good sources of calcium and protein. Protein digestibility was affected by the ripening time; in fact, in Pecorino Romano, ripened for 6-9 months it reached 62% in 6 h, whereas in Taleggio and in all caciotta-cheeses it reached only 32-37%. The nutritional profiles of the reformulated caciotta cheese showed that these products could represent a good choice in low-energy and low-sodium diets, but an enrichment of fat-soluble vitamins is advisable in the low-fat products.
Nutritional evaluation of typical and reformulated Italian cheese
PANFILI, Gianfranco
1997-01-01
Abstract
The aim of this work was the nutritional evaluation of reformulated dairy products (caciotta-type cheese) and manufactured either with a low-sodium chloride content (different salting time and/or composition of the brine) or low-fat content (different partially skimmed milks). These cheeses were intended for people on low-energy or low-sodium diets. A comparison was made between these new products and three typical Italian cheeses (Provolone, Taleggio and Pecorino Romano). The nutrient content of the products was determined. Amino acids by chromatographic methods, protein digestibility by an enzymatic method and lysine availability determined spectrophotometrically were shown not to be influenced by the salt reduction. The salt reduction also did not affect vitamin contents (riboflavin, retinols, carotenes and tocopherols) measured by HPLC methods, while the reduced fat contents (310 g kg(-1), 160 g kg(-1) and 87 g kg(-1)) led to significant decreases in concentrations of fat-soluble vitamins (38% for tocopherols and 7% for total retinols) and a decrease in riboflavin (13%) due to the loss of riboflavin enzymes located on the fat globules (ie xanthine oxidase). Both the typical cheeses and the new formulations represent good sources of calcium and protein. Protein digestibility was affected by the ripening time; in fact, in Pecorino Romano, ripened for 6-9 months it reached 62% in 6 h, whereas in Taleggio and in all caciotta-cheeses it reached only 32-37%. The nutritional profiles of the reformulated caciotta cheese showed that these products could represent a good choice in low-energy and low-sodium diets, but an enrichment of fat-soluble vitamins is advisable in the low-fat products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
