Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

被引:114
作者
Cardarelli, Haissa R. [1 ]
Buriti, Flavia C. A. [1 ]
Castro, Inar A. [2 ]
Saad, Susana M. I. [1 ]
机构
[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Pharmaceut Technol & Biochem, BR-05508000 Sao Paulo, Brazil
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508000 Sao Paulo, Brazil
基金
巴西圣保罗研究基金会;
关键词
synbiotic; petit-suisse cheese; probiotics; prebiotics; sensory evaluation;
D O I
10.1016/j.lwt.2007.07.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers' sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic petit-suisse cheeses was investigated. Probiotic populations varied from 7.20 up to 7.69 log cfu g(-1) (Bifidobacterium animalis subsp. lactis) and from 6.08 up to 6.99 log cfu g(-1) (Lactobacillus acidophilus). The highest fructan contents were achieved by the cheese trials containing oligofructose and/or inulin (above 8.90 g 100 g(-1)). The control trial showed the lowest mean acceptance (6.63) after 28 days of refrigerated storage, whereas the highest acceptance (7.43) was observed for the trial containing 10 g 100 g(-1) oligofructose. Acceptance increased significantly during storage (P < 0.05) only for cheeses supplemented with oligoftuctose and/or inulin. Cheeses containing honey did not perform well enough compared to the cheeses with addition of inulin and/or oligofructose, and the best synbiotic petit-suisse cheese considering sensory and technological functional features was that containing oligofructose and inulin combined, therefore encouraging the commercial product use. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:1037 / 1046
页数:10
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