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

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 The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed.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.

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

“…Also, other studies showed that the elimination of lipids from confectionery products is associated with a deterioration in quality [34]. Other authors also reported a negative impact (decrease in volume and height) of fat substitution by β-glucans of various origins on the physical quality of fatty sponge cake products [16,21,35]. This is because fat molecules are an important component of baked goods: they hold the air in raw dough, thereby increasing its volume and creating a structure in the final product [19,36].…”

“…In addition, due to the negative impact of TFA on the body, the European Commission Regulation 2019/649 was in force since 2021, limiting the content of industrial TFA in fat (up to 2 g TFA/100 g of product) [13]. Therefore, it is advisable to replace industrial shortenings in processed food with ingredients with high biological potential, e.g., dietary fiber biomolecules [14][15][16][17][18]. It was reported that many fibers with a nutritional value could be used to substitute fat in bakery products, such as inulin, fruits, and vegetable fibers, cereal fiber, and β-glucans [19,20].…”

Comparative Highly Efficient Production of β-glucan by Lasiodiplodia theobromae CCT 3966 and Its Multiscale Characterization

“…However, the exploitation of edible crops for this process challenges global food security. Furthermore, industrial β-glucan extraction is based predominantly on chemical methods (bases, acids, and solvents) and consequently, it could generate toxic and harmful residues [6][7][8]. Likewise, the extraction method selected can interfere with long extraction time, low yields, reduced purity, high process costs, and lower environmental sustainability [5].…”

“…Microbial β-glucan production is a potential alternative, with the main advantages including sustainability, a high degree of purity, prominent production efficiency, rapid microbial growth, and independence from seasonal factors [8]. Lasiodiplodan is a βglucan-type exopolysaccharide with great commercial potential considering its versatile biological functions such as antimicrobial, antioxidant, anticoagulant, protective activity against induced DNA damage by doxorubicin, hypoglycemic and transaminase activities, and other properties [9].…”

Manufacturing approaches to making muffins of high nutritional value

“…However, they have high energy and sugar indicators and low nutritional value [5,6]. Muffins are prepared by the technology that involves a separate mixing of liquid and dry ingredients [7].…”