β -Glucan from Saccharomyces cereviseae in skim yogurt production
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 (...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Uberlândia
2018-12-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42109 |
| _version_ | 1818906583074078720 |
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| author | Joice Sifuentes dos Santos Vanessa Ribeiro de França Rafael Luiz Venâncio Patricia Harumi Hasegawa Admilton Gonçalves de Oliveira Giselle A. Nobre Costa |
| author_facet | Joice Sifuentes dos Santos Vanessa Ribeiro de França Rafael Luiz Venâncio Patricia Harumi Hasegawa Admilton Gonçalves de Oliveira Giselle A. Nobre Costa |
| author_sort | Joice Sifuentes dos Santos |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-19T21:41:32Z |
| format | Article |
| id | doaj.art-e89c7769f57743b49c5dd036f4fca801 |
| institution | Directory Open Access Journal |
| issn | 1981-3163 |
| language | English |
| last_indexed | 2024-12-19T21:41:32Z |
| publishDate | 2018-12-01 |
| publisher | Universidade Federal de Uberlândia |
| record_format | Article |
| series | Bioscience Journal |
| spelling | doaj.art-e89c7769f57743b49c5dd036f4fca8012022-12-21T20:04:39ZengUniversidade Federal de UberlândiaBioscience Journal1981-31632018-12-0135210.14393/BJ-v35n2a20198-4210942109β -Glucan from Saccharomyces cereviseae in skim yogurt productionJoice Sifuentes dos Santos0Vanessa Ribeiro de FrançaRafael Luiz Venâncio1Patricia Harumi Hasegawa2Admilton Gonçalves de Oliveira3Giselle A. Nobre Costa4Universidade Norte do Paraná<><><><>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.http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42109non-fat dairy productspolysaccharidesfood development.syneresismicrography |
| spellingShingle | Joice Sifuentes dos Santos Vanessa Ribeiro de França Rafael Luiz Venâncio Patricia Harumi Hasegawa Admilton Gonçalves de Oliveira Giselle A. Nobre Costa β -Glucan from Saccharomyces cereviseae in skim yogurt production Bioscience Journal non-fat dairy products polysaccharides food development. syneresis micrography |
| title | β -Glucan from Saccharomyces cereviseae in skim yogurt production |
| title_full | β -Glucan from Saccharomyces cereviseae in skim yogurt production |
| title_fullStr | β -Glucan from Saccharomyces cereviseae in skim yogurt production |
| title_full_unstemmed | β -Glucan from Saccharomyces cereviseae in skim yogurt production |
| title_short | β -Glucan from Saccharomyces cereviseae in skim yogurt production |
| title_sort | β glucan from saccharomyces cereviseae in skim yogurt production |
| topic | non-fat dairy products polysaccharides food development. syneresis micrography |
| url | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42109 |
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