Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Abstract

The present study investigated the effect of resistant starch (0, 1%, 2%) and β-glucan (0, 1%, 2%) on the steady and dynamic rheological properties of frozen soy yogurt mixes. The results showed that addition of fibres to the mix caused an enhancement of pseudoplasticity. The power law model was the best model to fit with data. The lowest and the highest of hysteresis loop area belonged to sample containing 1% β-glucan and 2% resistant starch, respectively. Dynamic rheology results showed that storage modulus (G') and loss modulus (G") increased within the frequency range of 0.01-100 Hz. The loss tangent (tan δ) of all samples was above 1, indicating liquid viscoelastic behaviour. Resistant starch at concentration of 2% as compared to β-glucan was a better choice to modify the rheological properties of frozen soy yogurt mixes.

Direct comparison of β-glucan content in wild and cultivated barley

“…Other than malting and brewing industries, the importance, effects, and advantages of β-glucan in food processing industries have been investigated and documented in several studies. [45][46][47][48] These results confirmed the findings of earlier studies of β-glucan; barleys with low β-glucan content are used in the malting and brewing industries, whereas, barleys with high levels of β-glucan content are used in applications for human health and nutrition. [13] It was suggested that wild barley accessions with high β-glucan content (AFG_IG38660, TJK_IG131790, TUR_IG116112, TUR_IG39839, JOR_ISH_2, PSE_IG39630, and ISR_MHL_2) can be used for breeding and genetic improvements programs, as donors of health beneficial high β-glucan content genes to improve barley varieties particularly in human food industry, as well as potential raw material for preparation of functional foods, while wild barley accessions with low β-glucan content (JOR_KFH_2, JOR_KMH_2, ISR_TBS_1, ISR_TBS_2, and JOR_KFH_1) can be used for breeding and genetic improvement programs of low β-glucan content varieties used in livestock feed, malting, and brewing industries.…”

Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure

“…These regions of increased order can be disrupted upon application of sufficient stress. Similar rheological observations in a recent study on mixes for frozen soy yogurt, also lead those authors to conclude that the stabilizers, possibly interacting with other ingredients, had formed a gel network (Rezaei, Khomeiri, Kashaninejad, Aalami, & Mazaheri‐Tehrani, ), and when studying low fat frozen dairy dessert mixes (yog ice cream), El‐Nagar, Clowes, Tudoricǎ, Kuri, and Brennan () explained the observed increases in consistency index and melting time accompanying inulin addition as being caused by the formation of a gel network.…”

Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei

“…Although many food fluids have Newtonian behaviour, some liquids and semi-solids have non-Newtonian behaviour. The pseudoplastic behaviour found in this research, has also been reported for frozen soy yogurt containing beta-glucan and modified starch (Rezaei, Khomeiri, Kashaninejad, Aalami, & Mazaheri-Tehrani, 2017), frozen yogurt containing inulin (Rezaei, Khomeiri, Aalami, & Kashaninejad, 2014), ice cream containing xanthan gum (Toker, Dogan, Canıyılmaz, Ersöz, & Kaya, 2013) and dairy dessert based on starch containing inulin (Torres et al, 2010). Among the models used to determine the flow behaviour of the best drinking dessert, both the power law and Herschel-Bulkley models could be identified as the best because of the high similarity between R 2 and RMSE (Table 4).…”