effects of refined barley beta-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology

The beneficial role of dietary fibre in human nutrition has lead to a growing demand for incorporation of novel fibres, particularly barley beta-glucans, into foods. Barley beta-glucans are regarded as dietary fibre ingredients that are partially soluble in water. The aim of the present work was to...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2004-08, Vol.84 (10), p.1159-1169
Main Authors: Tudorica, C.M, Jones, T.E.R, Kuri, V, Brennan, C.S
Format: Article
Language:English
Subjects:
Barley
beta-glucans
Biological and medical sciences
Cereal and baking product industries
cheese
cheesemaking
coagulation
Dairy products
dietary fibre
fiber content
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
gelation
low fat cheeses
Microstructure
Milk and cheese industries. Ice creams
milk clotting
milk curds
Nutrition
Rheology
texture
viscoelasticity
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Summary:The beneficial role of dietary fibre in human nutrition has lead to a growing demand for incorporation of novel fibres, particularly barley beta-glucans, into foods. Barley beta-glucans are regarded as dietary fibre ingredients that are partially soluble in water. The aim of the present work was to investigate the possibility of using barley beta-glucan in milk systems in relation to the coagulation properties of milk containing beta-glucan, and to the rheology, texture and microstructure of fresh curds. The rate of coagulation and optimum coagulum cutting time were evaluated using rheological measurements. Results show that coagulation/gelation time of the milk can be reduced significantly with the incorporation of beta-glucan; curd yield increased and the viscoelastic properties of the curd were altered with beta-glucan additions. The relationships between curd rheological behaviour and its microstructure are discussed in relation to use of novel hydrocolloids in dairy processing. The results suggest that barley beta-glucan has the potential to be used as a fat replacer in low-fat dairy systems.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1789