The study evaluates the healthy fatty acid profile and sensorial characteristics of Ricotta obtained from ewes fed three different diets: diet enriched with linseed (L), un-supplemented diet (F) and pasture (P). Omega-3 fatty acid (n-3 FA) levels in Ricotta from grazing sheep and from animals that received the supplemented diet were notably higher than those that received un-supplemented feed. The L- and P-groups had lower levels of saturated fatty acids (SFAs), higher levels of conjugated linoleic acid (CLA) and more favourable health indices. Sensorial tests showed that among the diet groups, the Ricotta obtained from the supplementation group scored the highest with respect to greasiness, spreadability and acceptability.
Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets
Fusaro I.;Giammarco M.
;Chincarini M.;Odintsov Vaintrub M.;Vignola G.
2019-01-01
Abstract
The study evaluates the healthy fatty acid profile and sensorial characteristics of Ricotta obtained from ewes fed three different diets: diet enriched with linseed (L), un-supplemented diet (F) and pasture (P). Omega-3 fatty acid (n-3 FA) levels in Ricotta from grazing sheep and from animals that received the supplemented diet were notably higher than those that received un-supplemented feed. The L- and P-groups had lower levels of saturated fatty acids (SFAs), higher levels of conjugated linoleic acid (CLA) and more favourable health indices. Sensorial tests showed that among the diet groups, the Ricotta obtained from the supplementation group scored the highest with respect to greasiness, spreadability and acceptability.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
