The effects of refined barley (beta)-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology

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.