Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase

Abstrakt

Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected the activity of prepared desserts with respect to cholinesterases and angiotensin‐converting enzyme. Enzymatic hydrolysate of ricotta may be consider as a semifinished product of high functional activity, and its further application in dessert production allows to provide novel prohealth new products.

Autorzy

Joanna Kobus-Cisowska
Joanna Kobus-Cisowska
Oskar Szaczepaniak
Oskar Szaczepaniak
Daria Szymanowska
Daria Szymanowska
Monika Przeor
Monika Przeor
Maciej Jarzębski
Maciej Jarzębski
Marta Ligaj
Marta Ligaj
Anna Gramza-Michałowska
Anna Gramza-Michałowska
Joanna Foksowicz-Flaczyk
Joanna Foksowicz-Flaczyk
artykuł
JOURNAL OF FOOD SCIENCE
Angielski
2020
85
10
3003-3011
70
3,167
1
0