Wydanie 332(41)1 2017

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https://oa.zut.edu.pl/handle/20.500.12539/705

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    An evaluation of the nutritional value of ricotta sold on the polish market
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Siemianowski, Krzysztof; Tońska, Elżbieta; Mickiewicz, Dorota; Szpendowski, Jerzy; Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn; Department of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn; Department of Process Engineering and Equipment, University of Warmia and Mazury in Olsztyn; Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn
    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.