Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic Fibers.

ABSTRACT: The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as "giuncata" was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4% w/w was determined in the fresh cheese after the fortification process, enabling the claim of being a "source of dietary fiber" (inulin > 3 g/100 g) according to the European regulation. The addition of inulin has no effect on the pH of cheese and does not relevantly influence its color as well as the total fat content (fat reduction ~0.61%) in comparison to the control. Mechanical properties of the cheese were a

SUBMITTER: Perinelli DR 

PROVIDER: S-EPMC10528394 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature