Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt |
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| Authors: | Xiaoqing Qu Yuliya Nazarenko Wei Yang Yuanyang Nie Yongsheng Zhang Bo Li |
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| Institution: | 1.School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.);2.Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine;3.Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China |
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| 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. |
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| Keywords: | set-type yogurt oat β -glucan rheological characteristics microstructure |
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