Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Ioana Cristina CRIVEI, Ionuț-Dumitru VELEȘCU, Andreea Bianca BALINT, Florina STOICA, Florin Daniel LIPȘA, Marius Giorgi USTUROI, Roxana Nicoleta RAȚU
The study aimed to assess the impact of incorporating 5% aronia powder on the physicochemical and functional properties of two varieties of caciotta: one with homogenized aronia powder and another with aronia powder layered throughout. The results indicated an overall decrease in fat and crude protein content for both aronia variations compared to the control, while carbohydrate levels exhibited a slight increase. A substantial enhancement in antioxidant activity was seen in both varieties of enhanced caciotta (40.61 ± 0.32 µMol Trolox/g dw for the homogenized version and 39.3 ± 0.30 µMol Trolox/g dw for the layered variety) in comparison to the control (2.7 ± 0.52 µMol Trolox/g dw). Anthocyanins varied between 0.91 ± 0.014 mg C3G/g dw (homogenized) and 0.82 ± 0.01 mg C3G/g dw (layered), whereas polyphenols increased from 1.1 ± 0.01 mg GAE/g dw to 3.4 ± 0.01 mg GAE/g dw. Consequently, the integration of aronia powder into caciotta is an effective approach for creating a functional product with antioxidant properties and beneficial health effects, aiding in the mitigation of oxidative stress and the prevention of chronic diseases.
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