Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese.

Efthymia Kondyli,Cleanthes Israilides,Eleni C Pappa,Maria Metafa,Christos Eliopoulos,Dimitris Arapoglou

doi:10.3390/foods11030417

Efthymia Kondyli, Cleanthes Israilides + Show 4 more

Open Access

https://doi.org/10.3390/foods11030417

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Abstract

In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4% (w/w). The composition, biochemical, and sensory properties of the cheeses during 21 days of storage were determined. At the end of storage, cheese fortified with beta-glucan had 75.26% moisture content, 10.30% fat, 1.71% salt, and 8.50% protein. Generally, the addition of β-glucan at this concentration did not significantly affect the composition, color, and viscosity measurements or the level of proteolysis and lipolysis and the antioxidant activity of the cheeses. However, cheese fortified with β-glucan showed a higher moisture content than control cheese on the 1st and 21st day of storage while the levels of proteolysis and the sensory properties of the cheeses were unaffected. During the sensory evaluation, panelists evaluated cheese with β-glucan with higher scores regarding the flavor characteristic compared to control cheese. The major free fatty acid was acetic acid in both cheeses and its concentration was higher in cheese with β-glucan. The results of the present study could be used by the dairy industry for manufacturing new products with improved health benefits.

Highlights

Nowadays, consumers’ demand for healthy foods has encouraged the food industry to manufacture products with health benefits
These values are in accordance with those reported for similar types of cheeses, i.e., Galotyri [31,32], galotyri-type [33,34], Katiki Domokou [31], and Labneh [35]
The data obtained from this study showed that β-glucan extracted from Pleurotus ostreatus mushrooms could be successfully incorporated into a fresh, soft, and spreadable cheese made of ovine milk in the form of paste at a concentration 0.4 g glucan for 100 g of cheese

Summary

Introduction

Consumers’ demand for healthy foods has encouraged the food industry to manufacture products with health benefits. Functional foods fulfill the basic human nutrients and have a potential positive impact on health when consumed in sufficient quantities. Their consumption is associated with health benefits regarding the prevention and control of chronic diseases. Β-Glucan is a naturally occurring polysaccharide of D-glucose monomers linked by β-glycosidic bonds. It is extracted either from cereals, mainly barley and oat, or from other sources, i.e., mushroom, algae, yeasts, bacteria, and seaweed. The beneficiary effects of its consumption include reduced serum cholesterol, lower glycemic values, improved insulin resistance, improvement of gut health, and prevention of coronary heart and other diseases [3,4,5,6]. The biotechnological addition of β-glucans to foods and animal feed and their functionality in dairy products was recently reviewed [8,9]

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