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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING HUMAN HEALTH USING FUNCTIONAL FOOD INGREDIENTS FROM BY-PRODUCTS OF GRAIN MILLING INDUSTRIES USING INNOVATIVE TECHNOLOGIES

Location: Functional Foods Research Unit

Title: Effect of purified oat ß-glucan on fermentation of set-style yogurt mix

Authors
item SINGH, MUKTI
item KIM, SANGHOON
item LIU, SEAN

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 9, 2012
Publication Date: August 31, 2012
Citation: Singh, M., Kim, S., Liu, S.X. 2012. Effect of purified oat ß-glucan on fermentation of set-style yogurt mix. Journal of Food Science. 77:E195-E201.

Interpretive Summary: This research determined that ß-glucans have potential for inclusion in low-fat yogurt. Yogurt is known for its beneficial effects on human health and nutrition and in the United States the production and consumption of yogurt is increasing every year. However, it is lacking in ß-glucans, which are recognized worldwide for their commercial and nutritional importance as functional bioactive ingredients. The Food and Drug Administration (FDA) has approved the 3g/day of ß-glucan to qualify for the Coronary heart disease claim. The main objective of this project was to develop and characterize low-fat yogurts with added ß-glucan at various levels. This research demonstrated that ß-glucan could be added to yogurt up to 0.3%, which meets the nutrient guidelines for added nutritional benefits, without affecting the characteristics of yogurt significantly. This study will benefit the dairy industry by generating new products offering healthy alternatives.

Technical Abstract: Effect of ß-glucan on the fermentation of set-style yogurt was investigated by incorporating 0, 0.1, 0.2, 0.3, 0.4, and 0.5% of ß-glucan into the yogurt mix. It was found that levels up to 0.3% resulted in yogurts with quality characteristics similar to the control yogurt. Higher levels of ß-glucan however retarded the fermentation process with noticeable difference in the characteristics of the produced yogurt. Examination of the morphologies of yogurt with and without ß-glucan revealed that ß-glucan formed aggregates with casein micelle and did not form phase-separated domains. This research demonstrated that ß-glucan could be added to yogurt up to 0.3%, which meets the nutrient guidelines, to have added nutritional benefits.

Last Modified: 7/28/2014
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