Author/Authors :
Nikoofar، Elham نويسنده Department of food science and technology, ShahreKord branch, Islamic Azad University , Shahrekord ,Iran , , Hojjatoleslamy، Mohammad نويسنده Department of Food Science and Technology Islamic Azad University ,shahrekord Branch ,shahrekord , Iran , , Shakerian، Amir نويسنده Assisstant Professor, Department of Food science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran , , Molavi، Homan نويسنده Department of food science and technology, ShahreKord branch, Islamic Azad University , Shahrekord ,Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
Abstract :
Increased awareness of people on fitness and healthy lifestyle has led to increased demand for low-calorie foods in particular for low fat or reduced fat foods. Oat beta glucan, a water soluble fiber is an indigestible polysaccharide that is made from B- D- glucopyranose units. In this study oat beta glucan fiber in amount of 0.5, 1, 1.5 and 2 %( w/w) was used in production of non fat yoghurts. Properties of manufactured samples to investigate the beta glucan? s effect on yoghurt characteristics were compared with non fat and full fat yoghurts without beta glucan. Tests had been done were consist of measurement of acidity, syneresis, color, texture tests (compression test, stress- relaxation test, texture profile analysis (TPA) test). Results of these tests showed that the acidity of samples containing beta glucan were higher due to the ability of beta glucan to increase the activity of acid producing bacteria’s in fermentation. The synereses of samples containing beta glucan were increasing due to the interaction of beta glucan polysaccharide with milk casein. Colors of samples containing beta glucan were darker than testifiers. Texture tests showed that samples containing beta glucan had firmer and stickier texture in comparison with samples without beta glucan. In general, samples containing beta glucan had a firm and creamy texture.
