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Impact of yeast sediment beta-glucans on the quality indices of yoghurt

https://doi.org/10.21323/2618-9771-2021-4-1-12-18

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Abstract

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

About the Authors

A. I. Chirsanova
Technical University of Moldova
Moldova, Republic of

Aurica Chirsanova — doctor of microbiology sciences, docent, Head of Department of Food and Nutrition.

168, Stefan cel Mare Bd., Chisinau, Tel.: +373-79-770-751



A. V. Boistean
Technical University of Moldova
Moldova, Republic of

Alina Boistean — candidate of technical sciences, docent, Department of  Food and Nutrition.

168, Stefan cel Mare Bd., Chisinau, Tel.: +373-69-081-217



N. Chiseliță
Institute of Microbiology and Biotechnology, Academy of Sciences of Moldova
Moldova, Republic of

Natalia Chiseliță — doctor of microbiology sciences, docent, Yeast Biotechnology Laboratory.

1, Academy Street, Chisinau, Republic of Moldova Tel: +373-68-019-119



R. Siminiuc
Technical University of Moldova
Moldova, Republic of

Rodica Siminiuc — doctor, docent, Department of Food and Nutrition, Head  of doctoral and postdoctoral department.

168, Stefan cel Mare Bd., Chisinau, Tel.: +373-69-579-120



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For citation:


Chirsanova A.I., Boistean A.V., Chiseliță N., Siminiuc R. Impact of yeast sediment beta-glucans on the quality indices of yoghurt. Food systems. 2021;4(1):12-18. https://doi.org/10.21323/2618-9771-2021-4-1-12-18

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