Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese
Khalil, O., Abdelazez, ., El-Dardiry, A. (2022). Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese. EKB Journal Management System, 65(132), 629-639. doi: 10.21608/ejchem.2022.147657.6405
Osama Safwat Fawzy Khalil; ِAmro Abdelazez; Amal I El-Dardiry. "Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese". EKB Journal Management System, 65, 132, 2022, 629-639. doi: 10.21608/ejchem.2022.147657.6405
Khalil, O., Abdelazez, ., El-Dardiry, A. (2022). 'Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese', EKB Journal Management System, 65(132), pp. 629-639. doi: 10.21608/ejchem.2022.147657.6405
Khalil, O., Abdelazez, ., El-Dardiry, A. Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese. EKB Journal Management System, 2022; 65(132): 629-639. doi: 10.21608/ejchem.2022.147657.6405

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Egyptian Journal of Chemistry
Volume 65, Issue 132, December 2022, Page 629-639  XML PDF (590.2 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.147657.6405
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Authors
Osama Safwat Fawzy Khalil1; ِAmro Abdelazez email orcid 2; Amal I El-Dardiryorcid 3
1Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, 81528, Egypt
2Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Dokki, Giza 12618, Egypt.
3Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Giza, Egypt.
Abstract
Inulin is classified as a prebiotic since it possesses functional health-promoting and industrial processing capabilities in dairy and non-dairy products. The study aims to incorporate inulin as a fat substitute with probiotics to improve the physicochemical, sensory, and microbiological properties of synbiotic Ras cheese during 90 days of ripening. Five Ras cheese formulations were investigated, including full-fat control 1 (FFCC) and low-fat control 2 (LFCC), as well as three formulas supplemented with 1 %, 3 %, and 5 % inulin (LFC1, LFC3, LFC5), respectively. As a result of the inulin addition, significant changes (P < 0.05) occurred in the textural profile, cheese yield, probiotic population, and sensory assessment. The addition of probiotic culture produced a synbiotic low Ras cheese with excellent sensory properties. It was discovered that LFT3 has the highest overall score of 76.64±2.49 points, while LFCC has the lowest overall score of 60.94±1.35 points. Surprisingly, Ras cheese supplemented with 3 % or 5 % inulin exhibited the equivalent mouth feel and texture characteristics as full-fat cheese. As recommended, combining probiotic culture and inulin is an innovative technique for improving low-fat cheese quality, health benefits, and low manufacturing costs.
Keywords
Low-fat Ras cheese; probiotic; inulin; prebiotic; synbiotic
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