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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

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Author(s):
Flávia Carolina Alonso Buriti [1] ; Haíssa Roberta Cardarelli [2] ; Susana Marta Isay Saad [3]
Total Authors: 3
Affiliation:
[1] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[2] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[3] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
Total Affiliations: 3
Document type: Journal article
Source: Revista Brasileira de Ciências Farmacêuticas; v. 44, n. 1, p. 75-84, 2008-03-00.
Abstract

The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate, all supplemented with a Streptococcus thermophilus starter culture (T1, T2 and T3). L. paracasei subsp. paracasei was added to T1 and T2, and inulin, to T2. The instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. Sensory evaluation was performed after 7 days of storage. The presence of Lactobacillus paracasei in cheeses T1 and T2 and of inulin in cheeses T2 did not alter the texture profile significantly. Cheeses T1 were the least preferred in the sensory evaluation and differed significantly from T2 and T3, due to acidic taste, according to panelists. On the other hand, T2 was the most preferred one, though not significantly different from T3. The addition of the prebiotic ingredient inulin to fresh cream cheese processed with a potentially probiotic Lactobacillus paracasei strain resulted in a product with appropriate features and with aggregated functional properties. (AU)

FAPESP's process: 02/11294-0 - Synbiotic fresh cheese
Grantee:Flávia Carolina Alonso Buriti
Support Opportunities: Scholarships in Brazil - Master