Article

Evaluation of chemical-nutritional characteristics of whey and Ricotta obtained by ewes fed red grape pomace dietary supplementation

Francesca Bennato1, Ianni Andrea1, Lisa Grotta1, Giuseppe Martino1,*
Author Information & Copyright
1Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, TERAMO 64100, Italy.
*Corresponding Author: Giuseppe Martino, Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, TERAMO 64100, Italy. E-mail: gmartino@unite.it.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 11, 2022 ; Revised: Apr 08, 2022 ; Accepted: Apr 12, 2022

Published Online: Apr 20, 2022

Abstract

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. Moreover, fatty acid profile of whey before ricotta cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in whey before ricotta cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, grape pomace modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the grape pomace inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.

Keywords: Red grape pomace; Whey; Ricotta; Fatty acid profile; Volatile compounds


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