Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
---|---|---|
Article Number | 01007 | |
Number of page(s) | 10 | |
Section | Food Science and Technology | |
DOI | https://doi.org/10.1051/bioconf/202410201007 | |
Published online | 11 April 2024 |
Design of prebiotic cheese spreads enriched with biologically active compounds
1 Department of Microbiology, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, Plovdiv, Bulgaria
3 Department of Milk and Dairy Products, University of Food Technologies, Plovdiv, Bulgaria
4 Department of Biochemistry and Molecular Biology, University of Food Technologies, Plovdiv, Bulgaria
5 Department of Food Technologies, Institute of Food Preservation and Quality, Agricultural Academy, Plovdiv, Bulgaria
* Corresponding author: tumbarski@abv.bg
The development of functional foods providing health benefits above the basic nutritional needs is of growing interest to the food industry. This research aimed to: design fresh prebiotic cheese spreads enriched with agave inulin (AI), thyme (Thymus callieri Borbás ex Velen.) and hawthorn fruit (Crataegus monogyna Jacq.) as plant sources of biologically active compounds; observe the physicochemical and microbiological changes in the cheese during storage at 4°C for 35 days; evaluate the sensory characteristics of the new functional products. Therefore, five experimental groups of fresh cheese spreads were prepared – a control; 1% AI + 0.2% thyme; 2% AI + 0.2% thyme; 1% AI + 0.4% hawthorn fruit and 2% AI + 0.4% hawthorn fruit. During the storage, pH in all experimental groups gradually decreased (reaching values between 4.17 and 4.25 on the 35th day), which corresponded to the increasing titratable acidity (reaching values from 146.30°T to 152.51°T on the 35th day). The application of thyme and hawthorn fruit did not reduce the total plate count (mesophilic aerobic and facultative anaerobic microorganisms) and yeasts; however, during the storage period the addition of agave inulin stimulated the growth of lactic acid bacteria in the treated samples compared to the control.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.