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Advisor(s)
Abstract(s)
Chestnut flowers, lemon balm plants and their decoctions were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.
Description
Keywords
Castanea sativa Mill. Melissa officinalis L. Nutritional composition Fatty acids Cheese
Pedagogical Context
Citation
Carocho, Márcio; Barreira, João C.M.; Bento, Albino; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese. Food Chemistry. ISSN 0308-8146. 204, p. 185-193
Publisher
Elsevier