Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers

Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese manufacturing. Innovatively, its holding capacity features and impact on probiotic development were evaluated. The SEM microstructure image and biochemical analysis of DJATP confirmed higher water holding (5.31 g/g), oil absorption (1.99 g/g), and swelling (1.79 g/g) capacities than casein. DJATP (3%) supported the probiotic bacterial growth (Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus acidophilus) and accelerated the fermentation of skimmed milk more than pure inulin. When fortified with DJATP (3% or 6%), the cheese yield increased (24.66% and 27.85%, respectively) compared with 17.55% for control after storage (14 days). Besides the high levels of amino acids, minerals, flavonoids, phenols, and antioxidants, the probiotic bacteria in the DJATP-fortified cheese were better active, with better sensory features, recording the highest judging score (87.67) against the control (79.00). To our knowledge, no preceding studies used DJATP in fresh cheese manufacturing followed the probiotic behavior in DJATP or compared the microstructure of DJATP and casein. Instead of inulin, our novel approach suggests using DJATP as a prebiotic and an enhancer for fresh cheese quality and yield, all while being cost-effective. Future studies are encouraged to explore the potential use of DJATP in other functional cheese products.