Effects of β-Glucan Addition to a Probiotic Containing Yogurt

• Published in: Journal of food science 2007-09, Vol.72 (7), p.C405-C411
• Main Authors: Vasiljevic, T, Kealy, T, Mishra, V.K
• Format: Article
• Language: English
• Subjects: barley; beta-glucan; beta-glucans; beta-Glucans - pharmacology; beta-glucosidase; Bifidobacterium; Bifidobacterium - growth & development; Bifidobacterium - metabolism; Bifidobacterium animalis; Biological and medical sciences; casein gels; Cold Temperature; Colony Count, Microbial; Food industries; Food Microbiology; Food Preservation - methods; Food, Organic; Fundamental and applied biological sciences. Psychology; Gels; Hordeum - chemistry; Hordeum vulgare; inulin; Inulin - pharmacology; lactic acid; Milk and cheese industries. Ice creams; oats; phase separation; prebiotic; Probiotics; propionic acid; proteolysis; rheological properties; Rheology; starter cultures; synbiotic yogurt; Time Factors; viability; yogurt; Yogurt - analysis; Yogurt - microbiology
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2007.00454.x

This study investigated the effects of addition of β-glucan from 2 different cereal sources (oat and barley) on growth and metabolic activity of Bifidobacterium animalis ssp. lactis (Bb-12[trade mark sign]) as determined by plating on a selective medium in yogurt during prolonged cold storage. These yogurt batches were compared to unsupplemented and inulin supplemented controls. All batches were also assessed for syneresis. Oat β-glucan addition resulted in improved probiotic viability and stability comparable to that of inulin. It also enhanced lactic and propionic acid production. The barley β-glucan addition suppressed proteolytic activity more than that from oat. These improvements were hindered by greater syneresis caused likely by thermodynamic incompatibility. Small amplitude oscillatory measurements of acidified model mixture of β-glucan/skim milk solids showed formation of casein gel within the β-glucan network. Binary mixtures of β-glucan and skim milk solids had apparent pseudoplastic and non-Newtonian behavior governed mainly by β-glucan contribution. Above critical concentrations, the mixtures underwent phase separation with the lower phase rich in protein. The phase diagram also showed that the addition of β-glucan may be possible at or below 0.24 w/w%.