β -Glucan from Saccharomyces cereviseae in skim yogurt production
Keywords:Non-fat dairy products, Polysaccharides, Food development., Syneresis, Micrography
The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color, syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast β-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast β-glucan, presenting a more compact microstructure. Yogurts containing yeast β-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast β-glucan developed in the present study.
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Copyright (c) 2019 Joice Sifuentes dos Santos, Vanessa Ribeiro de França, Rafael Luiz Venâncio, Patricia Harumi Hasegawa, Admilton Gonçalves de Oliveira, Giselle A. Nobre Costa
This work is licensed under a Creative Commons Attribution 4.0 International License.