Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Anna Żbikowska,Milena Kupiec,Iwona Szymanska,Małgorzata Kowalska,Katarzyna Marciniak-Lukasiak,Klaudia Osytek,Jaroslawa Rutkowska

doi:10.3390/agriculture10040126

Abstract

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.

Highlights

The world’s population is still growing, which requires an increase in food supply
Fat significantly improves the properties of the batter
As we reported in previous works, reducing fat content or replacing fat with various ingredients has a huge impact on the texture parameters of bakery products [21,30,31]

Summary

Introduction

The world’s population is still growing, which requires an increase in food supply. According to Food and Agriculture Organization (FAO), food production should double by 2050 to meet the nutritional needs of the entire population. That is why more and more attention is paid to new food sources and modern technologies of agricultural production, for example microbial biomass. The production of such organisms is supported by, among others, high production efficiency resulting from their rapid growth and independence from seasonal factors [2]. Microorganisms can provide nutritious nutrients—bioactive substances such as β-glucan This polysaccharide accounts for about 60% of the dry substance (DS) of the yeast cell wall and 12–14% DS on a whole cell basis. Yeast yields both water-soluble and water-insoluble β-glucan [3]

Objectives

Methods

Conclusion