Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream

Sapiga, Victoria; Polischuk, Galina; Buniowska, Magdalena; Shevchenko, Iryna; Осьмак, Тетяна Григорівна

doi:10.24263/2304-974x-2021-10-4-5

Cited by 4 publications

(9 citation statements)

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“…Since β-glucan is the main component of soluble fiber in barley, Gamel et al considered that β-glucan has a great influence on increasing the paste viscosity. β-glucans generally bind free water present in the system and, at the same time, increase the viscosity of suspensions containing them [ 11 , 19 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Nakov

Jukić

Šimić

et al. 2022

Foods

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Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

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Section: Resultsmentioning

confidence: 99%

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Nakov

Jukić

Šimić

et al. 2022

Foods

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“…Achieving the recommended value of the dynamic viscosity coefficient for a sample without stabilizing substances is impossible, which is due to the low content of dry substances, in particular fat. The use of Cremodan ® SI 320 and β-glucan in both cases increases the viscosity, but the highest value was observed for the ice cream mix with oat β-glucan, which can be explained by its high degree of free moisture adsorption and corresponding structuring [ 22 , 27 , 28 ]. The acidity of ice cream with Cremodan ® SI 320 and β-glucan decreases slightly, but falls within the generally known limits [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

et al. 2023

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).

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“…This is a scientific first and can help experts decide where to go next with research on different kinds of ice cream made with β-glucan. Scientists found that a dose of β-glucan at the level of 0.75–1% contributes to the structuring of low-fat milk–vegetable ice cream mixtures, which is explained by an increase in low-energy bonds between functional groups of polysaccharide macromolecules [ 12 ]. The greater number of areas of consecutive cellotriose units that "cross-link" β-glucan macromolecules into the gel matrix [ 60 ] increases the time of ultimate failure and, as a result, causes the formation of a plastic ice cream texture.…”

Section: The Use Of β-Glucan In the Technology Of Ice Cream And Froze...mentioning

confidence: 99%

“…The microstructure of milk–vegetable ice cream is characterized by the presence of an additional framework of microbubbles, which wraps larger air inclusions and stabilizes them ( Figure 4 ). Other scientists [ 174 ] also looked at β-glucan’s ability to make foam, but this work [ 12 ] is the first to describe how this polysaccharide can make foam with a complex structure.…”

Section: The Use Of β-Glucan In the Technology Of Ice Cream And Froze...mentioning

confidence: 99%

“…Scientists have repeatedly proven that polysaccharides, in particular β-glucan, are technologically effective ingredients in dairy and milk-based products, which allows them to be used both individually and in combination with proteins of various origins, pectins, and other substances [ 12 , 13 ]. Different methods of processing β-glucan, intermediate raw materials with it, or products in the recipe in which it is contained can give it new functional and technological properties.…”

Section: Introductionmentioning

confidence: 99%

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β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

et al. 2022

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The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

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Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream

Cited by 4 publications

References 0 publications

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

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