Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception

Abstract

Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2-0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h. Scanning electron microscopy revealed that β-glucan particles formed small spherical clusters within the yogurt matrix. The majority of the physicochemical properties (syneresis, viscosity, color, and titratable acidity) remained unaffected by the incorporation of Yestimun in the recipe. Textural properties showed a gradual increment with increasing β-glucan concentration. Hardness, total work done, adhesive force, and adhesiveness increased by 19.27, 23.3, 21.53, and 20.76%, respectively, when using the highest amount of Yestimun powder. Sensory analysis (n = 40) indicated that fortifying yogurt with Yestimun at 0.8% (wt/wt) concentration may affect overall acceptance ratings, which was attributed to adverse flavor and aftertaste effects. However, the overall liking score of the yogurt (5.0/9.0) shows potential for commercialization of the product.

Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

“…According to Table , the rest of the groups are the same caused varying levels of lactic acid bacteria. This finding has important economic implications for the yoghurt industry – reduced fermentation times can accelerate processing (Raikos et al ). Further studies are required to prove the effect of PE on the viability of lactic acid bacteria species, particularly the LCR, LAP and LP used in this study.…”

Fortification of yogurt with β-glucans from oyster mushroom

“…bulgaricus were used as yogurt cultures (Pappa et al, 2018). When incorporating powdered brewer's yeast β-glucans into yogurt at concentrations (0.2-0.8% wt/wt), the titratable acidity remained unaffected, textural properties showed a gradual increment of hardness, adhesive force, and cohesiveness with increasing β-glucan concentration (Raikos et al, 2018). In comparison with the non-fat yogurt without β-glucan (Mejri et al, 2014), the application of yeast β-glucan in yogurt improved the rheological properties and the physical stability of the product.…”

“…Also, when giving additional functional properties to the products, it is important at least to preserve the initial physicochemical, rheological and sensory properties. Many studies have shown the possibility of using β-glucans from different sources as thickeners, texturizers and even fat replacers (Khorshidian et al, 2018;Raikos et al, 2018). Hozova et al (2004) established that the addition of pleuran (glucan isolated from P. ostreatus) hydrogel to yogurt did not inhibit the fermentation ability of yoghurt cultures and had no negative influence on the sensory acceptability (appearance, colour, consistency, taste) of the products.…”

A topical naltrexone formulation for surgical wound healing: A case report

“…14 β-glucan here functions as a thickening agent due to its viscosity. 15,16 There are several additional benefits from β-glucan, such as inducing production of growth factors, cytokines and chemokines, and promoting cell migration and collagen synthesis. 17 Furthermore, the specific type of β-glucan used in this formulation that is derived from baker's yeast is known to have immune-modulatory function that is beneficial for wound healing as well.…”