Effet de réduction en sodium sur la texture et la bioaccessibilité des protéines d'un fromage à pâte molle à croûte fleurie
|Advisor:||Turgeon, Sylvie; Labrie, Steve|
|Abstract:||Salt (NaCl) plays several important roles in cheese to technological, microbiological and organoleptic levels. However, sodium, which is a cardiovascular disease risk factor, is consumed in too large quantity by Canadians. As sodium reduction might affect the texture of surface-mold-ripened soft cheeses and the release of nutrients during digestion, the impact of sodium reduction on the bioaccessibility of proteins in Brie cheese was studied. The impact of sodium reduction on the cheese protein bioaccessibility during in-vitro digestion was studied. Thus, the composition and textural characteristics of Brie cheese having different sodium content (standard, reduced, substituted with KCl) were analyzed. A sodium reduction of 23 % was obtained for the sodium reduced cheeses. The ripening time affects proteolysis and texture of cheese. The kinetics of degradation of the cheese matrix and the protein release was determined by in vitro digestion approach. The cheese matrix disintegration and protein release during digestion in vitro did not differ between the experimental cheeses. This work shows that it is possible to reduce sodium without affecting the proteolysis profile and texture during cheese ripening Brie and behavior during in-vitro digestion.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||24 April 2018|
|Collection:||Thèses et mémoires|
All documents in CorpusUL are protected by Copyright Act of Canada.