Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

Karimi, Reza; Azizi, Mohammad Hossein; Ghasemlou, Mehran; Vaziri, Moharam

doi:10.1016/j.carbpol.2014.11.029

Cited by 235 publications

(174 citation statements)

References 183 publications

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“…Dietary fibers improve the sensory characteristics, such as taste and texture of dairy products (18,19). Fructooligosaccharides (FOS) are dietary fibers that potentially have beneficial effects on human health (19). Among them, inulin is used as a bulking agent that is able to replace fat, modify cheese texture, and improve the sensorial quality of the cheese (20).…”

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confidence: 99%

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Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

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confidence: 99%

“…Conte et al (3) showed that the sensory shelf life of burrata cheese was directly affected by modifying the consistency. Dietary fibers improve the sensory characteristics, such as taste and texture of dairy products (18,19). Fructooligosaccharides (FOS) are dietary fibers that potentially have beneficial effects on human health (19).…”

mentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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“…Inulin has been used a successful fat substitute and as a dietary fibre in breakfast cereals, yoghurts, cheeses, and even chocolate (Farzanmehr & Abbasi, 2009;Franck, 2002;Karimi, Azizi, Ghasemlou, & Vaziri, 2015). The polysaccharide has also been applied as a fat substitute in sausages, whereby it reduced fat content while providing prebiotic benefits with few impacts on texture (Keenan, Resconi, Kerry, & Hamill, 2014;Selgas et al, 2005).…”

Section: Applications Of Inulin In the Food Industrymentioning

confidence: 99%

An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada

Munim¹,

Rod²,

Tavakoli³

et al. 2017

JFR

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This article presents an overview of the Jerusalem artichoke and its potential uses in consumer food products. Jerusalem artichoke, native to North America, is characterized by its sunflower-like appearance and carbohydrate-rich tubers. For centuries, Jerusalem artichoke tubers were a food source for Aboriginal Canadians and early European settlers. Today, Jerusalem artichoke is used to obtain inulin for addition into food products.

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“…Inulin products consisting mainly of long-chain molecules are applied for fat replacement, since in the presence of water they are capable to develop a particulate gel, thus alter the product texture and provide a fat-like mouthfeel (Karimi et al, 2015). In non-fat functional dairy foods inulin can be used as a fat replacer and provides them nearly the same sensory characters as of full fat products ( Solowiej et al, 2015).…”

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confidence: 99%

Prebiotics as Fat Replacers.

Khalifa¹

2017

IJAR

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Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

Cited by 235 publications

References 183 publications

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada

Prebiotics as Fat Replacers.

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