The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheology

Abstract

The beneficial role of dietary fibre in human nutrition has lead to a growing demand for incorporation of novel fibres, particularly barley β-glucans, into foods. Barley β-glucans are regarded as dietary fibre ingredients that are partially soluble in water. The aim of the present work was to investigate the possibility of using barley β-glucan in milk systems in relation to the coagulation properties of milk containing β-glucan, and to the rheology, texture and microstructure of fresh curds. The rate of coagulation and optimum coagulum cutting time were evaluated using rheological measurements. Results show that coagulation/gelation time of the milk can be reduced significantly with the incorporation of β-glucan; curd yield increased and the viscoelastic properties of the curd were altered with β-glucan additions. The relationships between curd rheological behaviour and its microstructure are discussed in relation to use of novel hydrocolloids in dairy processing. The results suggest that barley β-glucan has the potential to be used as a fat replacer in low-fat dairy systems.

The effect of dietary fibre inclusion on milk coagulation kinetics

“…The microstructure of the control skim milk gel (Fig. 9a) compares favourably with previously reported results (Tudorica et al, 2004). The micrograph shows a dense, highly connected casein network with relatively small interstices.…”

“…The incorporation of b-glucan into low fat cheese products has been investigated. Tudorica, Jones, Kuri, and Brennan (2004) explored the effect of fibre inclusion on curd formation. They showed that increasing levels of b-glucan resulted in decreased gel times and increased curd yields.…”

Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt

“…The micro-and macro-structures of food products are imperative as methods for determining rheological and textural behaviour (Tudorica et al, 2004). Fig.…”

“…Recently, it was reported that the soluble polysaccharide, beta-glucan, from barley could act as a fat-replacer in low-fat cheese and yoghurt formulations to simulate the sensory properties of high fat products by improving texture and rheological properties (Brennan & Tudorica, 2008;Tudorica, Jones, Kuri, & Brennan, 2004). Moreover, exogenous addition of beta-glucan in the manufacture of non-fat yoghurt resulted in improved textural quality, improved water-holding capacity and acceptable sensory scores when beta-glucan levels were 0.5 g 100 g À1 (Sahan, Yasar, & Hayaloglu, 2008).…”

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

“…Tudorica et al [52] demonstrated that incorporation of β-glucans into low fat dairy products can make their mouthfeel, scoopability and sensory properties resemble those of full-fat products. Consequently, yogurt with oat-based β-glucan (OB) received higher scores for appearance, odor, color, taste, and overall acceptance than did yogurt containing barley-based β-glucan.…”