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

Abstract

Fermented dairy products constitute a vital components of the human diet globally. The nutriceutical advantage of β-Glucan as a functional bioactive ingredient is considered as an alternative to the conventional yoghurt presented in the market. β-Glucans are polysaccharides which have been suggested to reduce the risk of many serious diseases. Fat content is the most critical parameter in yoghurt production. Excessive intake of dietary fat was reported to cause some health disorders, such as cardiovascular diseases and obesity. In this concern, low-fat yoghurts are ideal dietary products for lactose intolerant persons (particularly young children and the elderly). In our study, we used a standard β-Glucan (Oat β-Glucan 86 %) to enrich the functional yoghurt with low-fat and non-fat contents. The present research has been designed also to develop low-fat and non-fat functional yogurt (Irbitskoe®) fermented by standard bacteria culture. Non-fat functional yogurt prepared from non-fat milk supplemented bystandard oat β-Glucan (0.10%, 0.15%, and 0.20%) was assessed for rheological, textural, colour and sensorial characteristics. The yoghurt samples enriched with β-Glucan were compared to full-fat, low-fat and non-fat yoghurt samples (without β-Glucan). The addition of different concentrations of β-Glucan imparted significantly better sensory evaluation results, lower syneresis, and better water holding capacity compared to the other samples. Full-fat (FFM) and low-fat (LFM)and non-fat (NFM) milk samples (without β-Glucan) were prepared as standard samples in this regards. Among these samples, 0.20% level in non-fat yoghurt was showed to be optimal with respect to titratable acidity, water holding capacity and viscosity. But, low-fat yogurt enriched with β-Glucan at 0.10% level demonstrated superior quality, less whey separation, good textural properties and lower syneresis than the samples containing other concentrations. Overall, β-Glucan was manifested to be successfully used as a functional ingredient to improve the quality of non-or low-fat milk yoghurt.