Effects of different steam injection conditions on cappuccino's nutritional profile.

Autor: Santini G; School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy; Simonelli Group, Via Emilio Betti, 62020, Belforte del Chienti, MC, Italy., Klimanova Y; School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy., Pucciarelli S; School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy., Polzonetti V; School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy., Cespi M; School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, MC, Italy., Romano Perinelli D; School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, MC, Italy., Polidori P; School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, MC, Italy., Cognigni L; Simonelli Group, Via Emilio Betti, 62020, Belforte del Chienti, MC, Italy., Fioretti L; Simonelli Group, Via Emilio Betti, 62020, Belforte del Chienti, MC, Italy., Renzi S; School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy., Vincenzetti S; School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy. Electronic address: silvia.vincenzetti@unicam.it.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Dec 01; Vol. 428, pp. 136757. Date of Electronic Publication: 2023 Jun 30.
DOI: 10.1016/j.foodchem.2023.136757
Abstrakt: The quality parameters of cappuccinos prepared with pasteurized milk or ultra-high-temperature milk steam-injected at different temperatures by a professional coffee machine have been assessed. In particular, the protein profile, the content of vitamins and lactose, the lipid peroxidation process, and the involvement of milk proteins in the foam formation were evaluated. The nutritional quality of milk seems not affected by the steam injection treatment carried out at a temperature of 60-65 °C, but at higher temperatures a decrement of lactoperoxidase, vitamin B6 and folic acid was observed. The milk used in cappuccino preparation is very important: pasteurized milk can form a more consistent and lasting foam with respect to ultra-high-temperature milk because of the presence of β-lactoglobulin and lactoferrin, both playing an important role in the foam formation and stability. This work would provide additional information to the coffee industry for the preparation of high nutritional and organoleptic quality cappuccinos.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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