AN EVALUATION OF THE NUTRITIONAL VALUE OF RICOTTA SOLD ON THE POLISH MARKET
Journal Title: Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica - Year 2017, Vol 41, Issue 332
Abstract
The nutritional value of ricotta sold on the Polish market was evaluated. The experiment was performed on fresh (unripened) ricotta supplied by four manufacturers, purchased in retail in the city of Olsztyn, Poland. Ricotta samples were analyzed to determine their dry matter content – by the drying method, total protein content – by the block-digestion (macro) method, fat content – by the butyrometric method, lactose content – by the Bertrand method, and ash content – by incineration. The mineral content of ricotta samples was determined by wet mineralization. The content of Ca, Mg, Zn, Fe and Cu was analyzed by flame atomic absorption spectroscopy (air-acetylene flame), the content of K and Na – by atomic emission spectroscopy (air-acetylene flame), and the content of P was determined in a colorimetric assay. The energy value of the analyzed products was estimated. The nutritional value of ricotta was determined by calculating the Index of Nutritional Quality (INQ) based on the reference values for moderately physically active women and men aged 19–50 years. The evaluated ricotta samples were characterized by differences in chemical composition. Their energy value was determined mainly by fat content. The values of INQ indicate that the analyzed ricotta was a rich source of protein and fat. Ricotta from three manufacturers had high Ca and P content, and the Ca : P ratio increased the bioavailability of Ca. Ricotta from two manufacturers was abundant in Na, and ricotta from one manufacturer was characterized by an optimal K : Na ratio. The evaluated products were a poor source of sugars, K, Mg, Zn, Fe and Cu for moderately physically active men and women aged 19–50 years.
Authors and Affiliations
Krzysztof SIEMIANOWSKI, Elżbieta TOŃSKA, Dorota MICKIEWICZ, Jerzy SZPENDOWSKI
Keywords
Related Articles
- EP ID EP411417
- DOI -
- Views 69
- Downloads 0
CHANGES IN THE LEVEL OF CALCIUM, ZINC AND COPPER IN THE SERUM OF HORSES IN RELATION TO THE FEEDING SEASON
The correct concentrations of biological elements allow biochemical processes to proceed normally, and thus enable the proper functioning of the organism. The aim of the study was to determine characteristics of the mine...
METABOLIC POTENTIAL OF BACTERIA STRAINS ISOLATED FROM POULTRY INDUSTRY WASTE
Microbial composition of poultry industry wastes was very diverse. They are inhabited by microorganisms that use organic substance to their growth. An appropriate composition of microorganisms is very important in the or...
FORMATION OF TERPENES IN GRAPES AND WINES
Qualitative and quantitative composition of volatile compounds in alcoholic beverages depends mainly on the type and quality of raw materials and yeasts but also on conditions of fermentation, wine aging and storage of f...
CAUSES FOR CULLING AND REPRODUCTIVE SYSTEM DISORDERS IN JERSEY COWS IN THE REPRODUCTIVE PERIOD
The aim of this study was to analyse culling causes and determine reproductive health disorders in Jersey cows in the reproduction period in a herd from the Wielkopolska region. Analyses were conducted on 331 Jersey cows...
TREES OF Taxodiaceae FAMILY CULTIVATED ON DIFFERENT STANDS IN WROCŁAW
Trees belonging to Taxodiaceae family are rarely grown in Polish climatic conditions due to their origin from the warmer regions of the world. The aim of this study was to develop the nutritional status of trees of famil...