Abstract
In this work, inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers or commercial inulin from chicory roots were employed for the development of spreadable ricotta cheese as a basis matrix for the delivery of the probiotic strain Lacticaseibacillus paracasei BGP1. The samples of spreadable ricotta cheese containing probiotics and inulin from Jerusalem artichoke, presented stable physicochemical characteristics for a very high moisture product. Also, this spreadable cheese preserved the probiotic viability and survival after the gastrointestinal stress conditions and extended the product's shelf-life up to 28 days. The results described the successful application of inulin obtained from alternative plant source, contributing to the diversification of functional dairy products.
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