Effect of inulin addition on the physicochemical, microbiological, and sensory characteristics from guava-flavored petit-suisse kefir cheese
DOI:
https://doi.org/10.33448/rsd-v10i8.17139Keywords:
Acceptance; Dairy dessert; Fermented milk; Fructans; Psidium guajava L.Abstract
This study aimed to prepare guava-flavored petit-suisse kefir cheese with inulin and to evaluate the physicochemical, microbiological, and sensory characteristics of the product in refrigerated storage. Preliminary assays were carried out to adjust the ingredients by selecting two formulations to add inulin at 3% and 6% concentrations and compare with the control (without inulin). Physicochemical analyses (acidity, pH, water activity, vitamin C, lycopene, fructans, ash, proteins, fat, moisture, carbohydrates, calories, color, and viscosity) microbiological (total and thermotolerant coliforms, Salmonella spp., lactic acid bacteria, acetic acid bacteria, and yeasts) at 1, 14 and 28 days of storage at 4 ºC, and sensory at the initial and final times. The results were submitted to ANOVA and Tukey test (p<0.05). The addition of inulin significantly altered the physicochemical characteristics except for moisture, water activity, ash, proteins, and carbohydrates. The samples had good hygiene-sanitary conditions, which was confirmed by the absence of total and thermotolerant coliforms, and a reduction in the number of lactic acid bacteria, acetic acid bacteria, and yeast was observed in the final storage time. Sensory attributes, such as flavor, overall impression, and purchase intention, were also influenced by the concentration of inulin, except for appearance, aroma, and texture. All the samples presented an Acceptability Index above 70% for most sensory attributes in the final storage time. The guava-flavored petit-suisse kefir cheese is likely to large-scale production, being a nutritious food with good microbiological quality and sensory until 28 days of storage.
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