Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>
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 (hi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1215 |
| _version_ | 1797532391636467712 |
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| author | Maria Grazia Melilli Cristina Costa Annalisa Lucera Lucia Padalino Matteo Alessandro Del Nobile Amalia Conte |
| author_facet | Maria Grazia Melilli Cristina Costa Annalisa Lucera Lucia Padalino Matteo Alessandro Del Nobile Amalia Conte |
| author_sort | Maria Grazia Melilli |
| collection | DOAJ |
| 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 <i>Pseudomonas</i> spp. growth; however, the viable cell concentrations were found to be comparable in all the samples after one week. <i>Enterobacteriaceae</i> 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 (<i>p</i> < 0.05) than that of the control sample, thus suggesting that inulin addition to fiordilatte represents a valid strategy for its fiber fortification. |
| first_indexed | 2024-03-10T10:58:29Z |
| format | Article |
| id | doaj.art-5b8a56778e8d4e4e90e42a5383414ccc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:58:29Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5b8a56778e8d4e4e90e42a5383414ccc2023-11-21T21:41:34ZengMDPI AGFoods2304-81582021-05-01106121510.3390/foods10061215Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>Maria Grazia Melilli0Cristina Costa1Annalisa Lucera2Lucia Padalino3Matteo Alessandro Del Nobile4Amalia Conte5National Council of Research, Institute of BioEconomy, Via Paolo Gaifami 18, 95126 Catania, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 71121 Foggia, ItalyThe 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 <i>Pseudomonas</i> spp. growth; however, the viable cell concentrations were found to be comparable in all the samples after one week. <i>Enterobacteriaceae</i> 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 (<i>p</i> < 0.05) than that of the control sample, thus suggesting that inulin addition to fiordilatte represents a valid strategy for its fiber fortification.https://www.mdpi.com/2304-8158/10/6/1215inulinfiordilatte cheesefiberfortified food |
| spellingShingle | Maria Grazia Melilli Cristina Costa Annalisa Lucera Lucia Padalino Matteo Alessandro Del Nobile Amalia Conte Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> Foods inulin fiordilatte cheese fiber fortified food |
| title | Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> |
| title_full | Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> |
| title_fullStr | Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> |
| title_full_unstemmed | Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> |
| title_short | Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> |
| title_sort | fiordilatte cheese fortified with inulin from i cichorium intybus i or i cynara cardunculus i |
| topic | inulin fiordilatte cheese fiber fortified food |
| url | https://www.mdpi.com/2304-8158/10/6/1215 |
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