Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Volikakis, Pantelis; Βiliaderis, Costas G.; Vamvakas, Costas; Zerfiridis, Gregory K.

doi:10.1016/j.foodres.2003.07.007

Cited by 100 publications

(88 citation statements)

References 26 publications

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“…Analysing the four mechanical parameters, all low-fat cheeses had significantly higher values than those of FFC. Similar observations were also registered by Volikakis et al (2004). The softer character of the FFC was expected as fat impedes the formation of a solid protein matrix and acts as lubricant, yielding a cheese with a higher smoothness and softness (Romieh et al 2002).…”

Section: Rheological Analysissupporting

confidence: 73%

“…This is especially the case with isolated biopolymers such as selected polysaccharides (Bullens et al 1994;Kanombirira and Kailasapathy 1995;Kailasapathy 1998;Volikakis et al 2004). Their individual use may allow a more quantified assessment of their effect on the final product and to better tailor the properties of the manufactured cheeses.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Oliveira

Dourado

Peres

et al. 2010

Food Bioprocess Technol

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In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.

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Section: Rheological Analysissupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Oliveira

Dourado

Peres

et al. 2010

Food Bioprocess Technol

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“…If we compare oat emulsion gels and oil-free gels formulated with the same oat/oil proportion, it was found that the samples made with gelling agents registered lower (p \ 0.05) pH values, especially (p \ 0.05) the samples with gelatin. Some authors have observed that dairy products fortified with b-glucan concentrate exhibit significantly lower pH (Volikakis et al 2004) which would explain why pH decreased when the oat concentration was increased in samples containing only oat bran (OEW) and the ones containing oat bran and alginate (OEA) ( Table 3). Then again, previous studies have indicated that chia emulsion gels formulated with gelatin exhibited lower pH values than ones formulated with alginate (Pintado et al 2015).…”

Section: Syneresis and Thermal Stabilitymentioning

confidence: 99%

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

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“…β-glucans decrease, absorption and reabsorption of cholesterol and bile acids, delay digestion of lipids and glucose, lower the glycemic response and decreas the risk of heart disease [28]- [30]. The use of β-glucan on the properties of yogurt have been demonstrated by Vasiljevic et al [31]; Sahan et al [32]; Rosburg et al [33]; in dairy gels by Sharafbafi [34] and cheese by Konuklar et al [35] and Volikakis et al [36].…”

Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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Abstract-In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated. The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts. In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

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Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Cited by 100 publications

References 26 publications

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

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