CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF PECORINO D'ABRUZZO CHEESE

Proximate composition, minerals, cholesterol, fat soluble vitamins, fatty acids (FA), colour and antioxidant properties of Pecorino d'Abruzzo cheese, manufactured at three different months, were investigated. Protein, calcium (P [less than or equal to] 0.05) and polyunsaturated FA content was h...

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Bibliographic Details
Published in:	Italian journal of food science Vol. 28; no. 4; p. 579
Main Authors:	Mattera, M, Durazzo, A, Nicoli, S, Di Costanzo, M.G, Manzi, P
Format:	Journal Article
Language:	English
Published:	Pinerolo Chiriotti Editori S.r.l 03-11-2016 Codon Publications
Subjects:	Antioxidants (Nutrients) Fatty acids
Online Access:	Get full text
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Summary:	Proximate composition, minerals, cholesterol, fat soluble vitamins, fatty acids (FA), colour and antioxidant properties of Pecorino d'Abruzzo cheese, manufactured at three different months, were investigated. Protein, calcium (P [less than or equal to] 0.05) and polyunsaturated FA content was higher in winter samples than in summer, whereas cholesterol and total fat were lower. Summer cheese samples showed a lower content in saturated FA (55.4%, P [less than or equal to] 0.05) and higher content of monounsaturated FA (38.3%, P [less than or equal to] 0.05) than winter samples. Colour and FT-IR spectra varied (P [less than or equal to] 0.05) seasonally. The dairy products supplied a good level of coverage (%) of some nutrients that are daily required according to Italian recommendations. Keywords: fatty acids, antiradical activity, cholesterol, minerals, colour parameters, fat soluble vitamins
ISSN:	1120-1770 2239-5687