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Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese

Authors

  • Bibiana Juan,

    Corresponding author
    • Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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  • Anna Zamora,

    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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  • Felix Quintana,

    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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  • Buenaventura Guamis,

    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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  • Antonio J Trujillo

    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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Author for correspondence. E-mail: bibiana.juan@uab.cat

Abstract

A reduced-fat fresh cow's milk cheese with inulin (3%) was compared with both full-fat and reduced-fat cheeses without the prebiotic. The pH and microbiological quality of cheeses were not affected by the presence of inulin. Cheeses produced with inulin were less hard, springy, cohesive and chewy than reduced-fat cheeses, and more similar to cheeses made from whole milk. Cheeses produced with inulin had the lowest lightness and the highest yellowness values, although these colour differences were not detected by the panellists. The sensory panel described the reduced-fat cheese with inulin as more acceptable than its counterpart without inulin.

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