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

Abstract

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.

Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

“…Recently, β-glucan has been widely applied as an emulsion stabilizer, thickening agent, fat substitute, and bioactive ingredient in the food industry due to its water solubility, viscosity, gelation property, and health benefits [1,3,59]. Some of these functional products are favored by consumers owing to their improved quality together with low cholesterol and hypoglycemia properties [60][61][62]. Notwithstanding, incorporating β-glucan into some food products is still a challenge due to the possible negative effects on the textural quality, sensory characteristics, and shelf life of foods [63,64].…”

“…Yogurt incorporated with β-glucan has exhibited faster proteolysis, lower release of large peptides, and more free amino acids [72]. e addition of barley β-glucan (0.5, 1, 1.5, and 2%, w/v) has significantly enhanced the separation, viscosity, texture profile, and sensory characteristics of full-fat yogurt during storage [62].…”

Yoğurtta Zenginleştirme Olanaklarının Teknolojik Yönü ve Güncel Gelişmeler

“…Yoğurdun %1.4 oranında yulaftan elde edilen β-glukan ile zenginleştirilmesinin, asitlik, jelleşme kinetiği ve mikrobiyolojik yönden incelendiği bir başka çalışmada, β-glukan ilavesinin protein ve polisakkarit arasında faz ayrımına neden olduğu, sonuç olarak içilebilir yoğurt kıvamında zayıf jel oluşumu ile sonuçlandığı ancak L. paracasei ve yoğurt bakterileri sayısının raf ömrü sonunda 10 8 -10 9 kob/mL düzeyinde kalmasını sağladığı belirlenmiştir (Lazaridou ve ark., 2014). Arpadan elde edilmiş βglukan ile zenginleştirilmiş başka bir çalışmada, yoğurda βglukan ilavesinin depolama boyunca yoğurdun su salmasını istatistiksel olarak azalttığı ve tekstür ve duyusal profili iyileştirdiği belirtilmiştir (Kaur & Riar, 2020). Velez-Ruiz ve ark.…”

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

“…Beta-glucans have different potentials in food applications (i.e., as thickeners, fat replacers, stabilizers, etc.). Incorporation in different proportions (0.5-2%, w/v) in full fat yoghurt preparations improves the whey separation (syneresis) during processing, and the viscosity, texture profile and sensory characteristics during storage, resulting in a thicker and a more compact texture [190]. Oat and barley β-glucan applied at concentrations of 1, 2 and 4% reached greater emulsion stability and relatively high values of apparent viscosity, indicating that they act as viscosifier and can be applied in a variety of food products to improve their texture and viscosity [191].…”