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The effects of refined barley beta-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology
- Tudorica, C.M., Jones, T.E.R., Kuri, V., Brennan, C.S.
- Journal of the science of food and agriculture 2004 v.84 no.10 pp. 1159-1169
- barley, beta-glucans, cheesemaking, milk curds, microstructure, texture, gelation, viscoelasticity, coagulation, milk clotting, low fat cheeses, functional foods, fiber content
- 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.