The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>”
<i>Tsalafouti</i> cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study wa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Dietetics |
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| Online Access: | https://www.mdpi.com/2674-0311/3/1/6 |
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| author | Antonia Samara Maria Alexandraki Ermioni Meleti Athanasios Manouras Eleni Malissiova |
| author_facet | Antonia Samara Maria Alexandraki Ermioni Meleti Athanasios Manouras Eleni Malissiova |
| author_sort | Antonia Samara |
| collection | DOAJ |
| description | <i>Tsalafouti</i> cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese <i>Tsalafouti</i>, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of <i>Tsalafouti</i> cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of <i>Tsalafouti</i> were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, <i>Tsalafouti</i> cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market. |
| first_indexed | 2024-04-24T18:23:24Z |
| format | Article |
| id | doaj.art-5b9d8506369841d080156c4108529510 |
| institution | Directory Open Access Journal |
| issn | 2674-0311 |
| language | English |
| last_indexed | 2024-04-24T18:23:24Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dietetics |
| spelling | doaj.art-5b9d8506369841d080156c41085295102024-03-27T13:33:30ZengMDPI AGDietetics2674-03112024-03-0131637410.3390/dietetics3010006The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>”Antonia Samara0Maria Alexandraki1Ermioni Meleti2Athanasios Manouras3Eleni Malissiova4PPS Biotechnology-Quality Assessment in Nutrition and the Environment, Biochemistry-Biotechnology Department, University of Thessaly, 41500 Larisa, GreeceFood of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, GreecePPS Biotechnology-Quality Assessment in Nutrition and the Environment, Biochemistry-Biotechnology Department, University of Thessaly, 41500 Larisa, GreeceFood Chemistry, Biochemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42132 Trikala, GreeceFood of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece<i>Tsalafouti</i> cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese <i>Tsalafouti</i>, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of <i>Tsalafouti</i> cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of <i>Tsalafouti</i> were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, <i>Tsalafouti</i> cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market.https://www.mdpi.com/2674-0311/3/1/6<i>Tsalafouti</i>spreadable cheeselow-fat cheesefatty acidsphysicochemical characteristicsnutritional indices |
| spellingShingle | Antonia Samara Maria Alexandraki Ermioni Meleti Athanasios Manouras Eleni Malissiova The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>” Dietetics <i>Tsalafouti</i> spreadable cheese low-fat cheese fatty acids physicochemical characteristics nutritional indices |
| title | The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>” |
| title_full | The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>” |
| title_fullStr | The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>” |
| title_full_unstemmed | The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>” |
| title_short | The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “<i>Tsalafouti</i>” |
| title_sort | physicochemical characterization fatty acid profile and nutritional indices of the greek traditional cheese i tsalafouti i |
| topic | <i>Tsalafouti</i> spreadable cheese low-fat cheese fatty acids physicochemical characteristics nutritional indices |
| url | https://www.mdpi.com/2674-0311/3/1/6 |
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