Year: 2012
Type: article
Abstract: Of 20 Lactobacillus and 8 Bifidobacterium species examined, only Bifidobacterium breve ATCC 15700 was able to ferment starch from fava beans. Bifidobacterium breve ATCC 15700 and Lactobacillus rhamnosus GG ATCC 53103 were selected as probiotics for use in fresh-style Panela cheese. Two types of fresh cheese (with and without 3% fava bean starch) were manufactured with 3 combinations of probiotics: L. rhamnosus GG only, B. breve only, or both L. rhamnosus GG and B. breve. During 4 wk of storage at 4°C, the addition of fava bean starch to the cheese was not found to cause significant differences in the viability of either probiotic strain. However, the microstructure and texture of Panela cheese were altered, resulting in a much softer product. A sensory panel showed that the presence of added fava bean starch in Panela cheese was less desirable to consumers, whereas probiotic supplementation had no effect on perceived taste or appearance. Panela cheese could be a suitable food for inclusion of probiotic bacteria.
Source: Journal of Dairy Science
Institutions: Autonomous University of Queretaro, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, University of Illinois Urbana-Champaign, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Agricultural Research Service, National Center for Agricultural Utilization Research
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2016928058