Desarrollo de quesos funcionales con el agregado de fructanos de agave

PALATNIK, D., ALDRETE HERRERA, P., RINALDONI, A., ORTIZ BASURTO, R., Y CAMPDERRÓS, M.

Rosario

Congreso; XIV Congreso CYTAL-AATA. Congreso Argentino de Ciencia y Tecnología de Alimentos; 2013

Agave fructans was employed to provide functional characteristics to cheese. It is know that these prebiotic carbohydrates may offer benefits to improve host health, particularly through dairy product as vehicles. This research aimed to characterize the products obtained from skimmed cow's milk, supplemented with Native Agave fructans and two fractions obtained by ultrafiltration. Two concentrations of each fructans and a control sample were assessed. Results showed that the cheeses obtained by the addition of Agave fructans were very similar to the control samples (without fructans), even full fat control sample, regarding microstructure demonstrating the texturing role of the saccharides. Regarding the composition it was found good moisture and proteins retention with a low fat content, so that the cheese yield was not adversely affected, whereas no significant differences were established in sensory aspects of the products. Considering the health benefits of fructans and their abundance in the region, developed products could represent an interesting innovation for the dairy industry.