FATTY ACID AND CHOLESTROL CONTENT OF MANCHEGO TYPE CHEESE PREPARED WITH INCORPORATED AVOCADO OIL

• Type: Article in International Scientific Journal
• Date: 2012

Authors

algarra, m (Author) Other; sanchez, c (Author) Other; da silva, jcge (Author) FCUP; jimenez-jimenez, j (Author) Other

Journal

Title: International Journal of Food Properties

Vol. 15

Pages: 796-808

ISSN: 1094-2912

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 5 Citations

Scopus - 6 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-G8K

DOI: 10.1080/10942912.2010.503358

Abstract (EN): Fatty acids and cholesterol compositions, in both fresh and mature cheeses, prepared in accordance with the Manchego-type cheese with different fat compositions, using milk enriched with avocado oil were evaluated. Fresh cheese enriched with avocado oil showed an increase of 52% in polyunsaturated acids in full-fat milk and 98% in skimmed milk. Mature manchego style cheeses enriched with avocado oil showed an increase of 32% in polyunsaturated acids in full-fat milk and 61% in skimmed milk. Multivariate analysis (non-linear mapping, hierarchical cluster analysis, and linear discriminating analysis) of the fatty acids composition in newly prepared cheeses confirmed that they were different from the traditional cheeses and that a small set of fatty acids (myristoleic, lauroleic, eicosenoic, caproleic, stearic, palmitoleic, and margaroleic) can be used to develop classification rules.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13