Quality and Sensory Properties of Reduced Fat Yoghurt Made with Addition of <i>β</i>-Glucans  

作　　者：Eleni C. Pappa Efthymia Kondyli William MacNaughtan Athanasia Kakouri Konstantinos Nesseris Cleanthes Israilides 

机构地区：[1]Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, Greece [2]Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, UK [3]DODONI S.A., 1 Tagmatarchi Kostaki, Eleousa, Greece [4]Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, Lycovrysi, Greece

出　　处：《Food and Nutrition Sciences》2018年第4期390-402,共13页食品与营养科学（英文）

摘　　要：β-Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β-Glucans were added to the milk in the form of a paste containing 1.21% (on a dry weight basis) of β-glucans, such that the final concentrations in the yoghurt were 0.3%, 0.4% and 0.5%. Control yoghurt was also manufactured from the same milk without the addition of β-glucans. The resultant yoghurts were examined for their physicochemical and microbial characteristics, gel formation and sensory properties and compared to the control at 1, 7, 14 and 21 days of storage. Results showed that the microbial population, pH, titratable acidity, ash and syneresis were not affected by the addition of different levels of glucans. The lowest fat, total solids and protein contents were recorded in the yoghurt containing 0.5% glucan. The yoghurt containing 0.3% β-glucan had the same viscosity as the control and the yoghurt containing 0.5% β-glucan had the lowest viscosity. Yoghurt with β-glucans received slightly higher scores for flavour, appearance and texture than the control. It was concluded that the incorporation of 0.3% or 0.4% β-glucans isolated from edible mushrooms, into the yoghurt does not affect the final product, which is similar or sensorially even better than the control.β-Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β-Glucans were added to the milk in the form of a paste containing 1.21% (on a dry weight basis) of β-glucans, such that the final concentrations in the yoghurt were 0.3%, 0.4% and 0.5%. Control yoghurt was also manufactured from the same milk without the addition of β-glucans. The resultant yoghurts were examined for their physicochemical and microbial characteristics, gel formation and sensory properties and compared to the control at 1, 7, 14 and 21 days of storage. Results showed that the microbial population, pH, titratable acidity, ash and syneresis were not affected by the addition of different levels of glucans. The lowest fat, total solids and protein contents were recorded in the yoghurt containing 0.5% glucan. The yoghurt containing 0.3% β-glucan had the same viscosity as the control and the yoghurt containing 0.5% β-glucan had the lowest viscosity. Yoghurt with β-glucans received slightly higher scores for flavour, appearance and texture than the control. It was concluded that the incorporation of 0.3% or 0.4% β-glucans isolated from edible mushrooms, into the yoghurt does not affect the final product, which is similar or sensorially even better than the control.

关 键 词：β-glucans Functional YOGHURT PLEUROTUS citrinopileatus MUSHROOM 

分 类 号：R73[医药卫生—肿瘤]