NDLI: Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

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Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

Content Provider	MDPI
Author	Melilli, Maria Costa, Cristina Lucera, Annalisa Padalino, Lucia Nobile, Matteo Del Conte, Amalia
Copyright Year	2021
Description	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.
Starting Page	1215
e-ISSN	23048158
DOI	10.3390/foods10061215
Journal	Foods
Issue Number	6
Volume Number	10
Language	English
Publisher	MDPI
Publisher Date	2021-05-27
Access Restriction	Open
Subject Keyword	Foods Agriculture and Animal Production Food Science and Technology Inulin Fiordilatte Cheese Fiber Fortified Food
Content Type	Text
Resource Type	Article

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