文章基本信息

标题：Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus
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作者：Maria Grazia Melilli ; Cristina Costa ; Annalisa Lucera 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1215
DOI：10.3390/foods10061215
出版社：MDPI Publishing
摘要：The influence of two different types of inulin added to fiordilatte cheese was assessed on product quality during the proper refrigerated storage period. To this aim, the fresh cheese was produced by a pilot plant, adding inulin, either from chicory (low degree of polymerization) or from cardoon (high degree of polymerization), during the stretching phase of the production process. Microbiological stability, sensory acceptability, texture and color changes of fortified dairy food during storage were measured and compared to the control cheese. Results suggest that inulin from different sources, even if characterized by a different degree of polymerization, can keep the texture and color of fiordilatte during storage. Microbiological analyses highlight that inulin seemed to promote a faster Pseudomonas spp. growth; however, the viable cell concentrations were found to be comparable in all the samples after one week. Enterobacteriaceae growth was faster when inulin from chicory was used. Sensory analysis shows that inulin addition to fiordilatte promoted the sensory quality preservation during storage; in fact, the fortified cheese overall quality was found to be always higher (p < 0.05) than that of the control sample, thus suggesting that inulin addition to fiordilatte represents a valid strategy for its fiber fortification.
关键词：inulin; fiordilatte cheese; fiber; fortified food inulin ; fiordilatte cheese ; fiber ; fortified food