Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

Yansheng Zhao,Fei Wu,Jiayan Zhang,Xiang Xiao,Ying Dong,Lianzhong Ai,Shijie Wang

doi:10.1155/2020/3040564

Abstract

There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.

Highlights

Yoghurt, a popular fermented dairy product, has ability to improve intestinal flora and intestinal health
Chemical Compositions of Raw Materials. e chemical compositions of electromagnetic stir-frying barley flour (ESBF), whey protein concentrate (WPC), and whole milk used in preparation of yoghurt formula are exhibited in Table 1, which indicated that WPC had a much higher content of crude protein (745.21 ± 27.45 g kg−1) and fat (84.82 ± 3.63 g kg−1) than the others, while ESBF and whole milk had a similar pH value higher than WPC
E yoghurt texture is generally attributed to the macromolecules including milk fat, protein, and complex carbohydrates. e chemical compositions of yoghurt samples are shown in Table 2, which exhibited a significant difference in total solid content among the blank, WPC, and ESBF yoghurt samples

Summary

Introduction

A popular fermented dairy product, has ability to improve intestinal flora and intestinal health. It has been defined as one of the “super foods” which is benefit for antiaging, decreasing the incidence of diabetes, hypertension, Alzheimer’s, and cancer diseases [1, 2]. Many more natural additives are developed and applied to lower the risk of synthetic food additives. The use of natural additives confirms to “clean label” which accords with the development trends of the food industry [3]. The application of natural ingredients is meaningful to organic food production due to a number of synthetic food additives are limited and prohibited in organic food [4]

Methods

Results

Conclusion