Current innovations in the dairy industry are largely driven by market trends and the increasing demand for products with specific nutritional properties. Furthermore, the use of non-bovine milk, such as goat’s milk, is becoming more popular due to its unique physical and chemical properties, offering an opportunity to develop new and improved traditional dairy products. This study aimed to evaluate the impact of different long-chain inulin (LI) incorporation methods on the physicochemical, textural and sensory properties of high-moisture goat Mozzarella cheese. Six different formulations were compared, a control (M, 500 mL of hot water) and five experimental samples obtained by adding LI during the stretching phase (M-A, 12% w/w LI powder in 250 mL water, M-B, 600 mL 10% w/w LI solution, M-C, 800 mL 11% w/w LI solution + 5% w/w LI powder, M-D, 800 mL 11% w/w LI solution + 10% w/w LI powder, M-E, 500 mL 25% w/w LI solution). Results demonstrated that the incorporation technique significantly influenced both stretching time and cheese composition. Specifically, LI addition extended the stretching phase by at least one minute. A 50% reduction in stretching water relative to the M, along with the addition of 12% LI, doubled the stretching time (M-A). Method E, utilizing a 25% w/w LI solution, yielded the highest fiber retention, resulting in over 3.35% fiber content, thus complying with the “Source of Fiber” claim (Regulation (EC) No.1924/2006). Physicochemical analysis showed that LI integration increased moisture levels while decreasing fat and protein content. HPLC analysis indicated lower residual lactose in inulin-fortified samples, indicating improved fermentation. Sample M-A notably had a 2.70% galactose accumulation. However, while meltability was higher in M, fiber integration reduced fusibility, especially in M-E (1.34 units). Textural analysis showed that fortified samples exhibited higher hardness (N) and reduced springiness compared to the control, particularly when LI was added as a powder (M-A). Sensory evaluation indicated inulin might slightly mask goat milk's aroma, introducing vegetable or toasty notes. Overall, pre-solubilized inulin during stretching phase at moderate levels is a viable method for enhancing the nutritional profile of goat Mozzarella cheese.
Influence of inulin integration on the physicochemical profile and sensory acceptance of functional goat Mozzarella cheese
Antonino, Claudia;Faccia, Michele;Natrella, Giuseppe;
2026-01-01
Abstract
Current innovations in the dairy industry are largely driven by market trends and the increasing demand for products with specific nutritional properties. Furthermore, the use of non-bovine milk, such as goat’s milk, is becoming more popular due to its unique physical and chemical properties, offering an opportunity to develop new and improved traditional dairy products. This study aimed to evaluate the impact of different long-chain inulin (LI) incorporation methods on the physicochemical, textural and sensory properties of high-moisture goat Mozzarella cheese. Six different formulations were compared, a control (M, 500 mL of hot water) and five experimental samples obtained by adding LI during the stretching phase (M-A, 12% w/w LI powder in 250 mL water, M-B, 600 mL 10% w/w LI solution, M-C, 800 mL 11% w/w LI solution + 5% w/w LI powder, M-D, 800 mL 11% w/w LI solution + 10% w/w LI powder, M-E, 500 mL 25% w/w LI solution). Results demonstrated that the incorporation technique significantly influenced both stretching time and cheese composition. Specifically, LI addition extended the stretching phase by at least one minute. A 50% reduction in stretching water relative to the M, along with the addition of 12% LI, doubled the stretching time (M-A). Method E, utilizing a 25% w/w LI solution, yielded the highest fiber retention, resulting in over 3.35% fiber content, thus complying with the “Source of Fiber” claim (Regulation (EC) No.1924/2006). Physicochemical analysis showed that LI integration increased moisture levels while decreasing fat and protein content. HPLC analysis indicated lower residual lactose in inulin-fortified samples, indicating improved fermentation. Sample M-A notably had a 2.70% galactose accumulation. However, while meltability was higher in M, fiber integration reduced fusibility, especially in M-E (1.34 units). Textural analysis showed that fortified samples exhibited higher hardness (N) and reduced springiness compared to the control, particularly when LI was added as a powder (M-A). Sensory evaluation indicated inulin might slightly mask goat milk's aroma, introducing vegetable or toasty notes. Overall, pre-solubilized inulin during stretching phase at moderate levels is a viable method for enhancing the nutritional profile of goat Mozzarella cheese.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
