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Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt
| Content Provider | MDPI |
|---|---|
| Author | Qu, Xiaoqing Nazarenko, Yuliya Yang, Wei Nie, Yuanyang Zhang, Yongsheng Li, Bo |
| Copyright Year | 2021 |
| Description | The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt. |
| Starting Page | 4752 |
| e-ISSN | 14203049 |
| DOI | 10.3390/molecules26164752 |
| Journal | Molecules |
| Issue Number | 16 |
| Volume Number | 26 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-08-06 |
| Access Restriction | Open |
| Subject Keyword | Molecules Food Science and Technology Set-type Yogurt Oat Β-glucan Rheological Characteristics Microstructure |
| Content Type | Text |
| Resource Type | Article |
