β -Glucan from Saccharomyces cereviseae in skim yogurt production

Authors

  • Joice Sifuentes dos Santos Universidade Norte do Paraná
  • Vanessa Ribeiro de França Universidade Pitágoras Unopar
  • Rafael Luiz Venâncio Universidade Pitágoras
  • Patricia Harumi Hasegawa Universidade Pitágoras
  • Admilton Gonçalves de Oliveira Universidade Estadual de Londrina
  • Giselle A. Nobre Costa Universidade Pitágoras

DOI:

https://doi.org/10.14393/BJ-v35n2a20198-42109

Keywords:

Non-fat dairy products, Polysaccharides, Food development., Syneresis, Micrography

Abstract

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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Published

2018-12-18

How to Cite

SANTOS, J.S. dos, DE FRANÇA, V.R., VENÂNCIO, R.L., HASEGAWA, P.H., OLIVEIRA, A.G. de and NOBRE COSTA, G.A., 2018. β -Glucan from Saccharomyces cereviseae in skim yogurt production. Bioscience Journal [online], vol. 35, no. 2, pp. 620–628. [Accessed26 May 2022]. DOI 10.14393/BJ-v35n2a20198-42109. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/42109.

Issue

Section

Biological Sciences