Ricotta is a traditional Italian dairy product particularly appreciated for its freshness and its low-fat content, generally considered as healthy food. The aim of this study was to evaluate the effect of different feeding treatments: pasture (P), standard TMR feeding (F) and TMR with 0.190 kg/h/d linseed supplementation (L) on chemical and textural characteristics of ricotta cheese. 54 Comisana ewes were divided into three groups and fed accordingly for 80 days. After which, pooled milk was collected to make Ricotta. The data of the chemical and fatty acid compositions of ricotta were analysed using ANOVA in a GLM procedure with SAS, dietary treatment being the only fixed factor in the model. Sensory data were normalized, standardizing each assessor by his standard deviation to reduce effect of the different use of scale. The normalized data was subjected to analysis of variance for repeated measures, with diet as a sole factor. Duncan’s test was used to determine the groups significantly different from each other. Chemical composition of ricotta showed a higher (P<0.05) fat value in L treatment compared with the two others, while having reduced (P<0.05) saturated FA (SFA) and increased (P<0.05) monounsaturated FA. Ricotta cheese from F group had a highest (P<0.05) SFA/UFA ratio among the groups. Regarding total PUFA concentration, L group receiving linseed supplementation resulted in having an increase (P<0.05) in n-3 FAS, specifically of alpha-linolenic acid. P group resulted having an intermediate level of PUFA (P<0.01) but with the highest (P<0.05) level of CLA. Sensory evaluation showed that ricotta of L treatment, was greasier (P<0.05) and more spreadable (P<0.05) than products made from P and F milk. Ricotta obtained from P group had higher (P<0.05) granulosity score which could be linked to a higher level of protein (P<0.05), also displaying a lower (P<0.05) whiteness score compared to others (P<0.001). In conclusion, extruded linseed had a beneficial effect on ricotta quality and sensory properties.
Ricotta fatty acid profile and sensory qualities as a reflection of dairy ewes feeding strategies
I. Fusaro
;M. Giammarco;M. Odintsov;M. Chincarini;A. Formigoni;G. Vignola
2018-01-01
Abstract
Ricotta is a traditional Italian dairy product particularly appreciated for its freshness and its low-fat content, generally considered as healthy food. The aim of this study was to evaluate the effect of different feeding treatments: pasture (P), standard TMR feeding (F) and TMR with 0.190 kg/h/d linseed supplementation (L) on chemical and textural characteristics of ricotta cheese. 54 Comisana ewes were divided into three groups and fed accordingly for 80 days. After which, pooled milk was collected to make Ricotta. The data of the chemical and fatty acid compositions of ricotta were analysed using ANOVA in a GLM procedure with SAS, dietary treatment being the only fixed factor in the model. Sensory data were normalized, standardizing each assessor by his standard deviation to reduce effect of the different use of scale. The normalized data was subjected to analysis of variance for repeated measures, with diet as a sole factor. Duncan’s test was used to determine the groups significantly different from each other. Chemical composition of ricotta showed a higher (P<0.05) fat value in L treatment compared with the two others, while having reduced (P<0.05) saturated FA (SFA) and increased (P<0.05) monounsaturated FA. Ricotta cheese from F group had a highest (P<0.05) SFA/UFA ratio among the groups. Regarding total PUFA concentration, L group receiving linseed supplementation resulted in having an increase (P<0.05) in n-3 FAS, specifically of alpha-linolenic acid. P group resulted having an intermediate level of PUFA (P<0.01) but with the highest (P<0.05) level of CLA. Sensory evaluation showed that ricotta of L treatment, was greasier (P<0.05) and more spreadable (P<0.05) than products made from P and F milk. Ricotta obtained from P group had higher (P<0.05) granulosity score which could be linked to a higher level of protein (P<0.05), also displaying a lower (P<0.05) whiteness score compared to others (P<0.001). In conclusion, extruded linseed had a beneficial effect on ricotta quality and sensory properties.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
