The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan
DOI:
https://doi.org/10.31548/animal2021.03.009Keywords:
yogurt, oat β-glucan, sensory, viscosity, chemical characteristicsAbstract
The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.
References
Chen, M., Ye, X., Shen, D., & Ma, C. (2019). Modulatory effects of gut microbiota on constipation: the commercial beverage yakult shapes stool consistency. Journal of Neurogastroenterology and Motility, 25(3). 475-477.
https://doi.org/10.5056/jnm19048
Xu, S., Gong, Y., Rafique, H., et al. (2021). Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread. Bioactive Carbohydrates and Dietary Fibre,100285.
https://doi.org/10.1016/j.bcdf.2021.100285
Sarantis, S. D., Eren, N. M., Kowalcyk, B., et al. (2021). Thermodynamic interactions of micellar casein and oat β-glucan in a model food system. Food Hydrocolloids, 115. 106559.
https://doi.org/10.1016/j.foodhyd.2020.106559
Rosburg, V., Boylston, T., & White, P. (2010). Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage. Journal of Food Science, 75(5). 439-444.
https://doi.org/10.1111/j.1750-3841.2010.01620.x
Jørgensen, C. E., Abrahamsen, R. K., Rukke, E. O., et al. (2019). Processing of high-protein yoghurt-A review. International Dairy Journal, 88: 42-59.
https://doi.org/10.1016/j.idairyj.2018.08.002
García-Burgos, M., Moreno-Fernández, J, Alférez, M. J. M., et al. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods, 72. 104059.
https://doi.org/10.1016/j.jff.2020.104059
Shiby, V. K., Mishra, H. N. (2013). Fermented milks and milk products as functional foods-A review. Critical reviews in food science and nutrition, 53(5). 482-496.
https://doi.org/10.1080/10408398.2010.547398
Samilyk, M., Helikh, A., Ryzhkova, T., Bolgova, N., Nazarenko, Y. (2020). Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators. Eastern-European Journal of Enterprise Technologies, 2(11 (104)). 46-51.
https://doi.org/10.15587/1729-4061.2020.199527
Mudgil, D., Barak, S., Khatkar, B. S. (2016). Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum. Food Bioscience, 14. 28-33.
https://doi.org/10.1016/j.fbio.2016.02.003
Ibrahim, M., Selezneva, I.S. (2019). The symbiotic effect of oat β-glucan enriching bio-low fat yogurt. Scientific journal NRUITMO, 4. 111-116.
https://doi.org/10.17586/2310-1164-2019-12-4-111-116
Ibrahim, M., Barakova, N., Jõudu, I. (2020). Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacteriumbifidum improves its quality. Agronomy Research, 18(S3). 1689-1699.
Qu, X., Nazarenko, Y., Yang, W., et al. (2021). Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt. Molecules, 26(16). 4752. https://doi.org/10.3390/molecules26164752.
https://doi.org/10.3390/molecules26164752
Aboushanab, S., Vyrova, D., Selezneva, I. (2018). Characterization of low-and non-fat yogurt manufactured with addition of beta-glucanas a dietary supplement[C]. AIP Conference Proceedings. AIP Publishing LLC, 2015(1): 020003. https://doi.org/10.1063/1.5055076
Gebara, C., Ribeiro, M. C. E., Chaves, K. S., et al. (2015). Effectiveness of different methodologies for the selective enumeration of lactobacillus acidophilus la5 from yoghurt and prato cheese. LWT - Food Science and Technology, 64(1). 508-513.
https://doi.org/10.1016/j.lwt.2015.04.061
Ladjevardi, Z. S., Yarmand, M. S., Emam-Djomeh, Z., Niasari-Naslaji, A. (2016). Physicochemical properties and viability of probiotic bacteria of functional synbiotic camel yogurt affected by oat β-glucan during storage. Journal of agricultural science and technology, 18(5). 1233-1246
Zhao, S., Zhou, Q., Huang, Y., et al. (2021). Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter. International Journal of Food Science & Technology, 56(4). 1712-1723. https://doi.org/10.1111/ijfs.14795
Deshwal, G. K., Tiwari, S., Kumar, A., et al. (2021). Review on factors affecting and control of post-acidification in yoghurt and related products. Trends in Food Science & Technology, 109. 499-512
https://doi.org/10.1016/j.tifs.2021.01.057
Agyemang, P. N., Akonor, P. T., Tortoe, C., et al. (2020). Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt. Scientific African, 9. e00521.
https://doi.org/10.1016/j.sciaf.2020.e00521
Kaur, R., Riar, C. S. (2020). Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan [J]. Journal of food science and technology, 57(1). 41-51.
https://doi.org/10.1007/s13197-019-04027-7
Westerik, N., Wacoo, A. P., Anyimo, E., et al. (2019). Improving health and wealth by introduction of an affordable bacterial starter culture for probiotic yoghurt production in Uganda. Challenges, 10(1). 2.
https://doi.org/10.3390/challe10010002
Meybodi, N. M., Mortazavian, A. M., Arab, M., et al. (2020). Probiotic viability in yoghurt: A review of influential factors[J]. International Dairy Journal, 109. 104793.
https://doi.org/10.1016/j.idairyj.2020.104793
Summo, C., De Angelis, D., Difonzo, G., et al. (2020). Effectiveness of oat-hull-based ingredient as fat replacer to produce low fat burger with high beta-glucans content. Foods, 9(8). 1057.
Downloads
Published
Issue
Section
License
Relationship between right holders and users shall be governed by the terms of the license Creative Commons Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
