The Effect of Prebiotic (Inulin) Addition and Storage Time on the Fatty Acid Profile, Mineral Content, and Sensory Properties of Probiotic Fermented Drinks Produced from Cow’s Milk with Different Fat Contents
Source abstract
Abstract
This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain Bifidobacterium animalis subsp. lactis BB-12. Four drink variants were produced: control drinks and drinks supplemented with 2% inulin. Analyses were conducted over 21-day refrigerated storage. The results showed that fat standardization led to significant differences in fat content, whereas protein levels remained relatively stable across samples. The addition of inulin significantly increased dry matter content and improved texture-related sensory attributes, including viscosity, creaminess, and smoothness. GC–IMS analysis revealed that fermentation and storage led to a progressive increase in the contents of volatile compounds, including esters, alcohols, and ketones, with the most complex aroma profile observed after 14 days. Samples with the higher fat content and inulin addition exhibited a greater diversity and intensity of volatile compounds compared to the control drinks. In turn, storage time influenced fatty acid composition, including CLA content, and caused fluctuations in mineral concentrations. Additionally, inulin addition and a higher fat content positively affected the survival of Bifidobacterium animalis subsp. lactis BB-12 during storage. The results indicate that the combined application of inulin and an increased fat content enhances the functional and sensory quality of fermented milk drinks, demonstrating the potential of synbiotic formulations in dairy product development.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Microbial Metabolites in Food Biotechnology · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Commodity and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, Poland
Funding
Minister of Science under the “Regional Initiative of Excellence Program” · The Research Network of Life Sciences Universities for the Development of the Polish Dairy Industry—Research Project
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