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The physicochemical, sensory and viability characteristics of Lactobacillus acidophilus in synbiotic ricotta cheese enriched with inulin and calcium chloride
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Marjaneh Sedaghati *   , Reyhaneh Kavand |
| Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran |
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Abstract: |
The aim of this research was investigating the possibility of producing synbiotic ricotta cheese containing inulin and calcium chloride with acceptable physicochemical, microbial and sensory properties. Inulin hydrocolloid at three levels of 0, 1% and 3% and calcium chloride at three levels of 0, 150 and 300 mg/L were used to produce synbiotic ricotta cheese and the physicochemical properties (pH, acidity, percentage of dry matter) , ash, fat and protein), microbial and sensory properties were investigated during 5 days of storage. The results showed that the addition of inulin, calcium chloride and the storage time decreased the pH of the synbiotic ricotta cheese (p<0.05). The highest dry matter and ash were observed in the sample containing 3% inulin and 300 mg/L calcium chloride. The results showed that in all the samples, the addition of inulin decreased the protein content and the addition of calcium chloride significantly increased the protein content (p<0.05). Although the addition of inulin and calcium chloride significantly increased the survival of L.acidophilus, during the storage time the survival of L.acidophilus decreased significantly (p<0.05). Also, by increasing the concentration of inulin up to 3% and calcium chloride up to 150 mg/L, the score of sensory parameters increased significantly (p<0.05). According to the results the use of inulin and calcium chloride salt in ricotta cheese lead to the production of cheese with favorable physicochemical characteristics compared to the control sample and improves the survival of probiotic bacteria and improves the sensory characteristics.
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| Keywords: Calcium chloride, Cheese, Inulin, Ricotta, Synbiotic |
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Type of Study: Research |
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