Abstract
β-Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β-Glucans were added to the milk in the form of a paste containing 1.21% (on a dry weight basis) of β-glucans, such that the final concentrations in the yoghurt were 0.3%, 0.4% and 0.5%. Control yoghurt was also manufactured from the same milk without the addition of β-glucans. The resultant yoghurts were examined for their physicochemical and microbial characteristics, gel formation and sensory properties and compared to the control at 1, 7, 14 and 21 days of storage. Results showed that the microbial population, pH, titratable acidity, ash and syneresis were not affected by the addition of different levels of glucans. The lowest fat, total solids and protein contents were recorded in the yoghurt containing 0.5% glucan. The yoghurt containing 0.3% β-glucan had the same viscosity as the control and the yoghurt containing 0.5% β-glucan had the lowest viscosity. Yoghurt with β-glucans received slightly higher scores for flavour, appearance and texture than the control. It was concluded that the incorporation of 0.3% or 0.4% β-glucans isolated from edible mushrooms, into the yoghurt does not affect the final product, which is similar or sensorially even better than the control.
Highlights
Yoghurt is a product of the lactic acid fermentation of milk by addition of homofermentative lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus [1]
Abstract β-Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β-Glucans were added to the milk in the form of a paste containing 1.21% of β-glucans, such that the final concentrations in the yoghurt were 0.3%, 0.4% and 0.5%
It was concluded that the incorporation of 0.3% or 0.4% β-glucans isolated from edible mushrooms, into the yoghurt does not affect the final product, which is similar or sensorially even better than the control
Summary
Yoghurt is a product of the lactic acid fermentation of milk by addition of homofermentative lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus [1]. Over recent years an increase in the consumption of yoghurt and other acid fermented dairy products has been observed because of their perceived beneficial dietary and enhanced flavour properties. The association of fat with the above mentioned risks and the progressive awareness of consumers for their health and diet have created a high demand for low-fat foods, including yoghurt, with similar organoleptic properties to conventional full-fat products. Prebiotics are defined as non-digestible food ingredients that have a beneficial effect on the health of the host, selectively stimulating growth and/or the activity of a limited number of bacteria in the colon [3]. Β-Glucan is recognised worldwide as a functional bioactive prebiotic ingredient and its use in the fortification of foods is of great interest [4]. The Food and Drug Administration (FDA) has approved the claim regarding the cholesterol lowering effect of β-glucan at a level of 3 g/day [10]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
