β -Glucan from Saccharomyces cereviseae in skim yogurt production

Abstract

The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color, syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast β-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast β-glucan, presenting a more compact microstructure. Yogurts containing yeast β-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast β-glucan developed in the present study. RESUMO:A demanda por produtos funcionais tem aumentado recentemente, seguindo um padrão no qual os consumidores valorizam os alimentos que são associados a melhoria da saúde. Iogurte desnatado foi produzido com β-glucana extraída de Saccharomyces cerevisiae e comparado com iogurte integral e iogurte desnatado. O iogurte desnatado contendo β-glucana não reteve soro durante a estocagem refrigerada. A firmeza do produto aumentou com a adição de 0,5% de β-glucana e sua microestrutura foi mais compacta. Iogurtes contendo β-glucana apresentaram menor escore na análise sensorial. Assim, embora características semelhantes tenham sido observadas, os baixos escores da análise sensorial são uma barreira para a comercialização de iogurte desnatado contendo β-glucana produzido no presente estudo. PALAVRAS-CHAVE:Produtos lácteos sem gordura. Polissacarídeos. Desenvolvimento de alimentos. Sinérese. Micrografia.

Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

“…A study of the addition in nonfat yogurts of β-glucans up to a level of 2% concluded that at a concentration of 1.5% β-glucan, an important improvement in consistency, viscosity index and rheological properties during 28 days of storage was observed [ 144 ]. Also, Dos Santos et al in 2019 by using β-glucan extracted through the alkaline method in concentrations up to 1% ( w / v ) noted major textural changes skimmed yogurt [ 176 ].…”