Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #269466

Title: Characterization of a Panela cheese with added probiotics and fava bean starch

item ESCOBAR, M - Autonomous University Of Querétaro
item MARTINEZ-BUSTOS, F - National Polytechnic Institute
item Singh, Mukti
item CASTANO-TOSTADO, E - Autonomous University Of Querétaro
item AMAYA-LLANO, S - Autonomous University Of Querétaro
item MILLER, M - University Of Illinois

Submitted to: Journal of Dairy Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/12/2012
Publication Date: 7/12/2012
Citation: Escobar, M.C., Martinez-Bustos, F., Singh, M., Castano-Tostado, E., Amaya-Llano, S.L., Miller, M.J. 2012. Characterization of a Panela cheese with added probiotics and fava bean starch. Journal of Dairy Science. 95:2779-2787.

Interpretive Summary: Fresh Panela cheese is an effective vehicle for delivery of probiotic organisms, which do not noticeably affect its taste and appearance. Probiotics are products that contain viable microorganisms in a suitable matrix and in sufficient concentration to confer health benefits. Selected strains of probiotics added to Panela cheese (a fresh Mexican cheese), prepared with added fava bean starch were investigated and compared with those of a control (without probiotics and/or fava bean starch) Panela cheese. The inclusion of fava bean starch in Panela cheese formulation did not affect probiotic survival during storage stages. Probiotic supplementation had no perceived affect on the sensory qualities of the cheese.

Technical Abstract: Twenty Lactobacillus spp. and eight Bifidobacterium spp. were screened for their ability to ferment fava bean starch. B. breve ATCC 15700 and L. rhamnosus GG ATCC 53103 were selected as probiotics for use in fresh style Panela cheese. Two types of fresh cheese (with and without 3% fava bean starch) were prepared with three combinations of probiotics: L. rhamnosus GG only, B. breve only, or both L. rhamnosus GG and B. breve. During four weeks of storage at 4ºC, the addition of fava bean starch (3% w/v) to the cheese was not found to cause significant differences in the viability of either probiotic strain. However, the microstructure and texture of Panela cheese was altered, resulting in a much softer product. A sensory panel showed that the presence of added fava bean starch in Panela cheese was less desirable to consumers, while probiotic supplementation had no effect on perceived taste or appearance.