Characterization of low- and non-fat yogurt manufactured with addition of beta-glucanas a dietary supplement

Aboushanab, Saied A.; Vyrova, D. V.; Selezneva, I. S.

doi:10.1063/1.5055076

Cited by 7 publications

(3 citation statements)

References 9 publications

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“…Measurement of WHC and STS is the most common method for estimating the syneresis of fermented milks (Vanegas-Azuero and Gutie ´rrez 2018). Recently, Aboushanab et al (2018). The desired value of WBC of b-glucan as obtained in consistent to literature reference values could be used successfully as a functional ingredient to avoid syneresis problem in various food products.…”

Section: Chemical Analysis Of Barley Flour and B-glucansupporting

confidence: 60%

“…Over the years, there is growing interest to launch new functional foodstuffs such as cookies, soups, breads and dairy food products with added soluble dietary fiber bglucan for potential health benefits. Fermented dairy products constitute a vital component of the human diet globally (Aboushanab et al 2018). Yoghurt, a lactic acid fermentation milk product is popular among people of most countries regardless of their human development index.…”

Section: Introductionmentioning

confidence: 99%

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Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan

Kaur

Riar

2019

J Food Sci Technol

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b-Glucan, is a soluble dietary fiber and is obtained from number of sources including cereals. It possesses the nutraceutical characteristics and acts as functional bioactive ingredient in the fermented dairy product including yoghurt. In this concern, b-glucan isolated from barley having purity of (91.52%) was incorporated in different proportions (0.5, 1, 1.5 and 2%, w/v) during the full fat yoghurt preparation. The analysis of bglucan carried out initially, indicated that the viscosity, water binding capacity, swelling power and solubility values were 92 Pa s, 3.17 g/g, 18.50 g/g and 3%, respectively, whereas, the total antioxidant activity obtained in terms of DPPH free radical scavenging activity was 27%. Based on these characteristics b-glucan extract had been considered as the choicest material for set type products like yoghurt. Thereafter, physiochemical, rheological and sensory characteristics of b-glucan incorporated yoghurt were evaluated during 1st, 7th and 14th days of refrigerated storage. Addition of b-glucan significantly (p B 0.05) improved whey separation (syneresis), viscosity, texture profile and sensory characteristics during storage. The TPA characteristics such as hardness, cohesiveness and resilience of yoghurt samples improved significantly during storage with the incorporation of b-glucan whereas, bglucan added yoghurt obtained higher consistency coefficient (K), thus, indicated a thicker and compact texture. Sensory analysis of stored yoghurt indicated that yoghurt samples in the present study containing even higher (1.5-2%) b-glucan level had obtained the higher average overall acceptability (8.1 to 8.3 on 9-point scale) score as compared to a low fat yoghurt containing lower bglucan level (0.5%) reported in the literature.

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Section: Chemical Analysis Of Barley Flour and B-glucansupporting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan

Kaur

Riar

2019

J Food Sci Technol

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“…Oat β-glucans have also been used for the preparation of functional yogurt with low-fat and non-fat contents. According to Aboushanab et al [39], their presence displayed a significant improvement on sensory evaluation results, reduced syneresis, as well as the water capacity being enhanced. In low-and non-fat yogurt formulations, the viscosity recorded a significant increment whereas pH and titratable acidity were not affected.…”

Section: Dairy Productsmentioning

confidence: 99%

Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

et al. 2021

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Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.

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Promising effects of β-glucans on gelation in protein-based products: A review

Cao,

Li,

Shi

et al. 2024

International Journal of Biological Macromolecules

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Characterization of low- and non-fat yogurt manufactured with addition of beta-glucanas a dietary supplement

Cited by 7 publications

References 9 publications

Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan

Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan

Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

Promising effects of β-glucans on gelation in protein-based products: A review

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