Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

Abstract

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.

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

“…Addition of dietary fibers such as inulin into meat products has become an emerging trend in recent years due to their potential health benefits including inhibiting colon tumor growth, lowering the risk of coronary heart diseases, preventing cholesterol absorption and reducing obesity risk ( Hathwar et al, 2012 ). Inulin is being widely applied in the food industry either individually or combined with other related ingredients as a prebiotic, dietary fiber, low calorie sweetener, fat replacer, gelling agent, viscosity modifier, and a texture modifying ingredient in various foods ( Melilli et al, 2021 ; Mensink et al, 2015 ). In aqueous systems, upon vigorous mixing and consequent cooling, inulin forms a smooth gelling structure which provides a combination of creamier and juicier mouth feel to the end product which can potentially replace fat, without altering its rheological properties but resembling the mouth feel of fat in low-fat meat products upon incorporation ( Franck, 2002 ; Mudannayake et al, 2015b ).…”