Production of functional Ricotta Cheese

In this work, the suitability of Ricotta cheese as a food carrier for functional ingredients was evaluated. The probiotic strain Lactobacillus paracasei subsp. paracasei F19, inoculated at a concentration of 109 cfu/serving size, maintained high counts during the cold storage of Ricotta cheese (7 days at 5°C), without altering the nutritional and sensorial properties of Ricotta samples. Similarly, the addition of 3 % inulin did not significantly change the sensory profile of the cheese, whereas the addition of chestnut flour lowered the perceived sensory characteristics. The synbiotic formulation (with 3 % inulin and 109 cfu/serving size of Lb. paracasei subsp. paracasei F19) altered the Ri…

Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione

Nutritional evaluation of fresh and dried goji berries cultivated in Italy

The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The obtained data confirm goji berries as a source of nutritional and healthy components, such as vitamin E, minerals and fibre. Taking into account the Recommended Daily Allowance (RDA) for minerals and vitamins established by the Commission of the European Communities, Goji berries provide significant amounts of dietary fibre and zeaxanthin and can be declared on the label as a potential source of vitamins E and C. Moreover, dried goji berries can be declared as a source of K, P, Cu, Fe Mn, Zn.

Phenolic compounds, bitterness and pungent perceptions in extra virgin olive oils during storage.

Effect of microwave pasteurization on orange juice color and carotenoid pigments

In this paper changes in carotenoid content and orange juice colour during microwave (MW) heating were studied. Trials were performed on 250 ml stirred orange juice heated at different temperatures (60-70-75-85°C), in a MW pilot plant, able to keep prescribed temperature levels of samples by using infrared thermography temperature readout. The pasteurization conditions of orange juice, generally based on inactivation of the heat sensitive fraction of pectin methyl-esterase (PME), in our trials were achieved after about 1 min at 70°C of MW heating (data not reported). Carotenoid content in fresh juice after MW heating at different levels of temperature decreased of about 13% (70,°C 1 min), 4…

Antioxidant activity and sensory attributes of tomatoes dehydrated by combination of microwave and convective heating

Tomato halves were dried in a combined microwave-hot air system. Drying experiments were carried out by applying the microwave energy (0.5 W/g) at the beginning of the dehydration process (for 2 and 3.5 hours); simultaneously combining microwave (0.25 W/g) with convective hot-air drying (70°C); and by applying only convective hot air at 70°C. The combined microwave-hot air heating reduced significantly the drying time (up to 50 %), if compared with the only convective system. Simultaneous convective and microwave heating allowed besting preserving antioxidant activity of dried tomatoes, by minimizing lycopene and phenols losses, while ensuring satisfied texture characteristics and less perc…