Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels

Replacement of fat with functional fibre in imitation cheese

“…The mouthfeel of the cheeses further deteriorated when the samples were presented hot. This may be due to the swelling of starch particles on heating, causing the cheese to cling and stick to the roof of the mouth; such a phenomenon has been reported in the use of hydrocolloids in low-fat Cheddar cheeses (Konuklar, Inglett, Warner, & Carriere, 2004).…”

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

“…In addition to b-glucans (5-15%, depending on the b-glucan content in barley used for extraction), a Nutrim preparation contains also starch, amylodextrin, and proteins. Nutrim has been used to make low fat Cheddar cheese (Konuklar, Inglett, Warner, & Carriere, 2004) and to measure physiological responses to barley extracts (Hallfrisch & Behall, 2003). Vasanthan and Temelli (2002) developed a concentrate of bglucans from barley flour prepared by pearling whole barley (10-35%) and pin milling.…”

Beta Glucan: A Valuable Functional Ingredient in Foods

“…The use of β-glucan is not only confined to cereal based products but its incorporation was also evaluated in beverages (Lyly et al, 2003;Temelli et al, 2004) and dairy based products (Konuklar et al, 2004), it can also find some applications in the manufacture of low-fat ice creams and yogurts (Brennan et al, 2002) and it can also be incorporated in combination with other soluble dietary fiber into low fat dairy products and low fat cheese curds to improve gelation and rheological characteristics (Tudorica et al, 2004). The incorporation of barley β-glucan in combination with whey protein into food products may help in the enrichment of the diet and assist in the prevention of certain diseases (Temelli et al, 2004).…”