Utilization of β-glucan in bio-yoghurt formulation


  • Reda M.Y. Morsi Special Food & Nutrition Dept. , Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.


Bioyoghurt, Probiotic, Yogurt barley β-glucan, FTIR, Syneresis, Viscosity, Color


Yoghurt is considered one of solve tools and therapeutic effect and positive health benefits toward Coronary Heart Disease (CHD) hazards what is known as and called bioyogurt. Then, the main attributes of yoghurt that affect consumer satisfaction are nutrition value, taste, consistency or cohesion yoghurt, and a firm texture. The current study evaluates the influence of barley β-glucan extracts
(incorporated in concentrations of 0.05%, 1%, 2%, and 3%) on probiotic yoghurt and shedding light onto the β-glucan capability to improve the rheological and the physicochemical and sensory properties. In addition, elevate the positives effect of barley β-glucan yogurt as a functional food and nutricetical. The set-type yogurt samples were prepared by using raw milk (0.5 %). The statistical analysis showed that β-glucan additions had a somewhat significant effect on pH, titratable acidity, total solids content, and probiotics bacteria counts of yogurt samples compared to the plain sample. Evaluations for syneresis and water-holding capability (WHC) in the yogurt samples showed same effects on the concentration of the β-glucan. Yoghurt treated with 3% β-glucan extracts recorded the highest WHC and gel firmness while least syneresis. Yoghurt samples treated with 3% β-glucan were considered acceptable by panelists and gained the highest scores in sensory evaluations. Results for effects of betaglucan on the tested parameters were unique could be successfully utilized to mimic full-fat products. Addition of β-glucan at different concentrations significantly increased Radical Scavenging Activity (%) of yogurt treatments at the end storage period and these increments were proportional to the addition
ratio compared with plain yogurt. On the other hand, Streptococcus thermophilus and Lactobacillus bulgaricus counts were gradually increased in all treatments up to 7 days form storage and then decreased at the end of storage period, but remained at sufficient levels (>6 log cfu/g) for up to 14 days compared to the control sample. According to this study, the use of β-glucan as functional phytonutrients are highly recommended for non-fat yoghurt products as new dairy functional foods with improved quality for therapeutic purposes with coronary heart diseases, atherosclerosis, hypertension, obesity, and helps gut microbial balance, which is known as bioyohgurt. However, further studies of these points are needed and take a wider look on the use of barley β-glucan in the yoghurt industry.