Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures

• Published in: International dairy journal 2007-09, Vol.17 (9), p.1083-1088
• Main Authors: Gee, Vivian L., Vasanthan, Thava, Temelli, Feral
• Format: Article
• Language: English
• Subjects: Barley; beta-glucans; Biological and medical sciences; Cereal and baking product industries; fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Hordeum vulgare; Lactobacillus delbrueckii; Lactobacillus delbrueckii subsp. bulgaricus; Milk and cheese industries. Ice creams; model food systems; Starter culture; starter cultures; Streptococcus thermophilus; Viscosity; Yogurt; β-Glucan
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2007.01.004

The effect of barley β-glucan (BG) on the growth of two yogurt starter cultures (SCs) each consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was investigated. Model yogurt systems were prepared with or without the incorporation of barley BG and lactose to mimic natural levels in milk and allowed to ferment for 8 h at 42 °C. The fermentation efficacy of the SCs was monitored through pH measurements. Samples were collected and analyzed for pH and viscosity at 0, 2, 4, and 8 h. Viscosity was determined using a rotational viscometer at shear rates of 1.29–129 s −1 and 20 °C. The pH measurements indicated no adverse effect on the growth of SCs as the acidification process was consistent with normal pH development, but viscosity measurements suggested that BG was depolymerized by SCs when lactose became a limiting nutrient during fermentation.