Abstract

The aim of this work was to develop and characterize a functional food (fresh cheese) by incorporation of a probiotic microorganism (Sacharomyces boulardii) and a prebiotic agent (inulin), both encapsulated with sodium alginate and cactus mucilage. The microorganism viability incorporated in the fresh cheese in free and encapsulated form was evaluated at the beginning and the end of the cheese shelf life. The organoleptic characteristics (color, odor, taste, texture and overall acceptability) of the elaborated cheese were evaluated too. The viability of the probiotic microorganism added in encapsulated form was greater than that shown by the microorganism added unencapsulated, after 30 days of keeping the cheeses at 4°C. The addition of the symbiotic S. boulardii e inulin did not alter the chemical composition of the cheese, but improves its organoleptic properties and makes it more acceptable to consumers. The viability of microorganisms during all cheese shelf life satisfies the minimum quantity recommended by the Food and Agriculture Organization for this cheese is considered as probiotic food.

Key words: Saccharomyces boulardii, symbiotic cheese, probiotic, prebiotic, inulin.