THE SYMBIOTIC EFFECT OF OAT β-GLUCAN ENRICHING BIO-LOW FAT YOGURT

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Resumo

The properties of low-fat yogurt prepared with standardized milk (comprises fat - 2.5%, protein - 2.9%, and carbohydrates - 4.7%) and starter culture consisting of Lactobacillus and Bifidobacterium spp. with the addition of 86% β-glucan extract were studied. Two yogurt samples were prepared. In the control sample the extract, which contains the β-glucan, was not added, but the experimental sample was enriched by the β-glucan extract with a concentration of 0.15% from yogurt weight. The yogurt samples were stored at 4°C for 24 h. At the end of storage time, the symbiotic effect between the β-glucan and the bacterial starter culture was noticed. The total count of microorganisms (probiotics), compared with the control sample where the β-glucan was not added, was increased by 2·107 CFU/g of yogurt. The addition of β-glucan decreased the syneresis from 23.6% to 17.06%, increased the water-holding capacity from 44.1% to 49.6%. In addition, it was observed an increment in the viscosity of yogurt enriched with the β-glucan by 2.3 mPa·s. The experiments prove the structure-forming properties of β-glucan and its prospects in the production of low-fat yogurt with functional features.
Título traduzido da contribuiçãoВлияние бета-глюкана из овса на свойства обезжиренного йогурта
Idioma originalEnglish
Páginas (de-até)111-116
Número de páginas6
RevistaНаучный журнал НИУ ИТМО. Серия: Процессы и аппараты пищевых производств
Número de emissão4 (42)
DOIs
Estado da publicaçãoPublished - 2019

GRNTI

  • 65.00.00 FOOD INDUSTRY

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