*Article* **Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics**

#### **Karina A. Parra-Ocampo, Sandra T. Martín-del-Campo, José G. Montejano-Gaitán, Rubén <sup>Z</sup>árraga-Alcántar and Anaberta Cardador-Martínez \***

Tecnologico de Monterrey, School of Engineering and Sciences, Epigmenio González 500, Fracc, San Pablo 76130, Querétaro, Mexico; karina.parraocampo@hotmail.com (K.A.P.-O.); smartinde@tec.mx (S.T.M.-d.-C.); gmonteja@tec.mx (J.G.M.-G.); rzarragaa@tec.mx (R.Z.-A.) **\***Correspondence:mcardador@tec.mx;Tel.:+52-442-238-3224

 Received: 25 September 2020; Accepted: 14 October 2020; Published: 21 October 2020

**Abstract:** Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 ◦C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nitrogenous fractions (nitrogen soluble in pH 4.6, non-protein nitrogen, 70% ethanol-soluble nitrogen, and water-soluble extract) were evaluated. The peptide profile of nitrogenous fractions was also analyzed. Finally, biological activity was evaluated by ABTS (2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and DPPH (2,2-diphenyl-1-picrylhydrazyl), as well as the Inhibition of Angiotensin-Converting Enzyme. Analysis of variance showed significant di fferences for most of the evaluated parameters. By principal component analysis (PCA), two groups were separated, one corresponding to LSB-c and the other corresponding to C-c. The separation was given mostly by hardness, chewiness, and ABTS of all nitrogenous fractions. LSB-c showed higher biological activities than C-c.

**Keywords:** panela cheese; angiotensin-converting enzyme inhibition; probiotic addition; antioxidant activity; DPPH; ABTS
