Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products
Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
|
| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/10/4/126 |
| _version_ | 1797570714629308416 |
|---|---|
| author | Anna Żbikowska Milena Kupiec Iwona Szymanska Klaudia Osytek Małgorzata Kowalska Katarzyna Marciniak-Lukasiak Jaroslawa Rutkowska |
| author_facet | Anna Żbikowska Milena Kupiec Iwona Szymanska Klaudia Osytek Małgorzata Kowalska Katarzyna Marciniak-Lukasiak Jaroslawa Rutkowska |
| author_sort | Anna Żbikowska |
| collection | DOAJ |
| description | Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability. |
| first_indexed | 2024-03-10T20:29:12Z |
| format | Article |
| id | doaj.art-985b44d1f9f740f181d69ca1752caf2f |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T20:29:12Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-985b44d1f9f740f181d69ca1752caf2f2023-11-19T21:32:31ZengMDPI AGAgriculture2077-04722020-04-0110412610.3390/agriculture10040126Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked ProductsAnna Żbikowska0Milena Kupiec1Iwona Szymanska2Klaudia Osytek3Małgorzata Kowalska4Katarzyna Marciniak-Lukasiak5Jaroslawa Rutkowska6Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, PolandInstitute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, PolandInstitute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, PolandInstitute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, PolandFaculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego st, 27, 26-600 Radom, PolandInstitute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, PolandMicroorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.https://www.mdpi.com/2077-0472/10/4/126yeast β-glucanbakery productsfat replacersensory analysistexturefunctional food |
| spellingShingle | Anna Żbikowska Milena Kupiec Iwona Szymanska Klaudia Osytek Małgorzata Kowalska Katarzyna Marciniak-Lukasiak Jaroslawa Rutkowska Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products Agriculture yeast β-glucan bakery products fat replacer sensory analysis texture functional food |
| title | Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products |
| title_full | Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products |
| title_fullStr | Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products |
| title_full_unstemmed | Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products |
| title_short | Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products |
| title_sort | microbial β glucan incorporated into muffins impact on quality of the batter and baked products |
| topic | yeast β-glucan bakery products fat replacer sensory analysis texture functional food |
| url | https://www.mdpi.com/2077-0472/10/4/126 |
| work_keys_str_mv | AT annazbikowska microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts AT milenakupiec microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts AT iwonaszymanska microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts AT klaudiaosytek microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts AT małgorzatakowalska microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts AT katarzynamarciniaklukasiak microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts AT jaroslawarutkowska microbialbglucanincorporatedintomuffinsimpactonqualityofthebatterandbakedproducts |