Abstract
The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers’ sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic petit-suisse cheeses was investigated. Probiotic populations varied from 7.20 up to 7.69 log cfu g −1 ( Bifidobacterium animalis subsp. lactis) and from 6.08 up to 6.99 log cfu g −1 ( Lactobacillus acidophilus). The highest fructan contents were achieved by the cheese trials containing oligofructose and/or inulin (above 8.90 g 100 g −1). The control trial showed the lowest mean acceptance (6.63) after 28 days of refrigerated storage, whereas the highest acceptance (7.43) was observed for the trial containing 10 g 100 g −1 oligofructose. Acceptance increased significantly during storage ( P<0.05) only for cheeses supplemented with oligofructose and/or inulin. Cheeses containing honey did not perform well enough compared to the cheeses with addition of inulin and/or oligofructose, and the best synbiotic petit-suisse cheese considering sensory and technological functional features was that containing oligofructose and inulin combined, therefore encouraging the commercial product use.
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