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

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

“…Worldwide, growing awareness of the physiological benefits of dietary fiber, among consumers, coupled with the ready availability of commercial dietary fiber preparations, led to the successful development of various dietary fiber fortified dairy products such as yoghurt (Fernandez-Garcia and McGregor 1997;Fernandez-Gracia et al 1998;Staffolo et al 2004;Garcia-Perez et al 2005;Aportela-Palacios et al 2005; Kip et al 2006;Guggisberg et al 2009), cheese (Buriti et al 2007Cardarelli et al 2008), imitation cheese (Hennelly et al 2006), ice cream (Singh et al 2005;, probiotic ice-cream (Akalin and Erisir 2008), yog-ice cream (El-Nagar et al 2002;Ahmadi et al 2012), dairy dessert (Tarrega and Costell 2006), lactic beverage (de-Castro et al 2009;Villegas and Costell 2007). In India, some traditional milk-based confections like gajar-pak (milk-carrot based), giya-ka-halwa (milk-bottle gourd based), doda-burfi (milkwheat based), kaju-burfi (milk-cashew nut based); cerealsbased milk desserts like kheer and dalia (Patel and Arora 2005) and milk-cereal based beverages like raabadi (Pal 2008;Modha and Pal 2011) contain significant quantities of dietary fiber.…”

Probiotic Food Products Classes, Types, and Processing

“…Lactis, while addition of eucalyptus honey reduced the viability level of both probiotic bacteria in the same cheese. The low oligosaccharides content of honey may lead to poor growth and viability reported [73]. Moreover, inulin helps to improve the growth and viability of various probiotic species in a number of different products [50,73].…”

Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos

“…Diversos tipos de queijo foram testados como veícu-los para cepas probióticas de Lactobacillus e de Bifidobacterium: cheddar ou semelhante ao cheddar (Dinakar, Mistry, 1994;Stanton et al, 1998;Gardiner et al, 1999;Daigle et al, 1999;Gardiner et al, 2002;Mc Brearty et al, 2001), cottage (Blanchette et al, 1996), Crescenza (Gobbetti et al, 1997;Burns et al, 2008), Gouda (Gomes, Vieira, Malcata, 1998), petit-suisse (Maruyama et al, 2006;Cardarelli et al, 2008), queijos frescos (Roy, Mainville, Mondou, 1997;Vinderola et al, 2000b), incluindo o minas frescal Souza et al, 2008) e o queijo fresco cremoso (Buriti, Cardarelli, Saad, 2007a;Buriti et al, 2007b), entre outros (Ghoddusi, Robinson, 1996;Menéndez et al, 2000;Ross et al, 2000;Corbo et al, 2001;Gobbetti et al, 2002;Heller et al, 2003;Boylston et al, 2004;Bergamini et al, 2005).…”

“…lactis BL04 (anteriormente classificada como B. longum), em diferentes formulações de queijo petit-suisse contendo combinações das gomas xantana, guar, carragena e pectina. Trabalhando com as mesmas cepas, Cardarelli et al (2008) observaram, em queijos petit-suisse simbióticos contendo os prebióticos inulina, oligofrutose e/ou mel, que L. acidophilus e B. lactis estiveram sempre superiores a 6 log ufc g -1 e a 7 ufc g -1 , respectivamente, com o melhor desempenho apresentado por B. lactis durante todo o armazenamento (28 dias).…”

“…e Staphylococcus DNAse positivos (Buriti, Cardarelli, Saad, 2007). Adicionalmente, a fibra inulina melhorou as características sensoriais dos queijos simbióticos (Buriti, Cardarelli, Saad, 2008), não tendo sido degradada pelas culturas presentes durante o armazenamento do produto (Buriti et al, 2007a).…”