1. Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt.
- Author
-
Qu, Xiaoqing, Nazarenko, Yuliya, Yang, Wei, Nie, Yuanyang, Zhang, Yongsheng, and Li, Bo
- Subjects
- *
YOGURT , *OATS , *MICROSTRUCTURE , *SENSORY evaluation - Abstract
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. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF