Влияние бета-глюканов из дрожжевого осадка на показатели качества йогурта

Целью исследования было изучить возможности применения бета-глюканов, из дрожжевого осадка, полученных при производстве местного вина Виорика (урожай 2018 г.). Для определения количества бета-глюканов в дрожжевом осадке использовали два метода: метод расчета и лабораторный метод, получив значения 29,92 ± 0,47 и 28,17 ± 0,32 соответственно. Полученные бета-глюканы были введены в различных концентрациях (0,1%; 0,2%; 0,3%; 0,4% и 0,5%) в йогурт, полученный из обезжиренного молока. Было исследовано влияние добавления бета-глюканов на физико-химические свойства свежеприготовленного йогурта. Добавление бета-глюканов положительно повлияло на образование геля, что привело к уменьшению времени ферментации йогурта. Конечная точка pH 4,5 была достигнута на час раньше (за 4 часа) по сравнению с контрольным образцом (за 5 часов). Результаты показали не значительные изменения физико-химических свойств йогурта (титруемой кислотности, pH, вязкости и синерезиса). Полученные результаты показывают, что бета-глюканы можно использовать в качестве загустителя для обезжиренных йогуртов за счет сокращения периода ферментации и без существенного изменения органолептических характеристик. Результаты экспериментов показали значения гликемического индекса в диапазоне 28-30 для образцов йогурта с бета-глюканами. Соответственно, исследуемые йогурты относятся к категории пищевых продуктов с низким гликемическим индексом.

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