New functional cheeses with antioxidant activity

DIAZ MIRANDA N; FABERSANI E.; GRANDE M.V.; SANCHEZ S.S.; GRAU A; OLISZEWSKI R.; HONORE S.M.

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Congreso; LVII SAIB Meeting - XVI SAMIGE Meeting; 2021

SAIB-SAMIGE

The growing impact of obesity and metabolic diseases is stimulating the innovative development of new functional foods. The high nutritional value of goat milk, together with the probiotic activity expressed by some Lactobacillus strains and/or the prebiotic properties of yacon roots (rich in fructooligosaccharides and phenolic compounds), are suitable to be combined in a product to benefit the consumer´s health. The aim of our study was to develop original semisoft functional cheeses and to test their possible metabolic effects on rodents with HFD-induced obesity. Products were made using Lactobacillus fermentum LCLC1 and Lactobacillus bulgaricus LCLC2, strains as cheese starters, in combination with the probiotic Lactobacillus plantarum LCLC3 and Lactobacillus plantarum LCLC4 strains. The probiotic Lactobacillus was added into milk simultaneously with starter cultures (PC cheese), while yacon flour was incorporated into drained curd (PCY cheese) at a concentration of 20% (w/v). Elaborated cheeses had good sensory properties, contained approximately 108 cfu/g viable cells, and exhibit high (p