Utilization of β-glucans from native Rhizopus oryzae M10A1 in development of a Greek-style yogurt: Evaluation of physicochemical, microbiological, antioxidant and sensory properties
Year: 2025
Type: article
Abstract: This study used five concentrations of β-glucans extracted from native Rhizopus oryzae M10A1 (0–0.8% w/v) to prepare Greek-style yogurts and evaluate their effect on physicochemical, microbiological, antioxidant, and sensory acceptance properties. The results indicated that the addition of β-glucans increased the content of solids, total carbohydrates and viscosity, without affecting ash, fat, total protein, pH and titratable acidity. The formulation with 0.8 % of β-glucans was the most nutritionally enhanced, providing 13.96% carbohydrate, 9.29% protein, 5.0% total fat and 576.87 kJ/100g. The viscosity was 819.49 Pa.s. The viability of lactic acid bacteria was 52.37 and 92.53% at pH 2 and pH 7 respectively at the end of the test time. The addition of β-glucans had a synergistic effect on the antioxidant capacity of the developed yogurts. Despite these results, sensory evaluation showed that the F4 formulation with 0.6 % of β-glucans received the highest score for viscosity (5.60) and overall acceptance (5.62), making it the most accepted by the sensory panel. Therefore, β-glucans can be used in the formulation of natural Greek-style yogurt, since it improves rheological properties, antioxidants, lactic acid bacteria viability and while maintaining acceptable sensory properties.
Source: Applied Food Research
Authors: Miguel Anchundia, Gualberto León, Carlos Paredes, Freddy Torres
Institution: Universidad Politécnica Estatal del Carchi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4416812334