Effects of β-glucan addition to a Probiotic containing yogurt

This study investigated the effects of addition of beta-glucan from 2 different cereal sources (oat and barley) on growth and metabolic activity of Bifidobacterium animalis ssp. lactis (Bb-12 (TM)) as determined by plating on a selective medium in yougurt during prolonged cold storage. These yogurt batches were compared to unsupplemented and inulin supplemented controls. All batches were also assessed for syneresis. Oat beta-glucan addition resulted in improved probiotic viability and stability comparable to that of inulin. It also enhance lactic and propionic acid production. The barley beta-glucan addition suppressed proteolytic activity more than that from oat. These improvements were hindered by greater syneresis caused likely by thermodynamic incompatibility. Small amplitude oscillatory measurements of acidified model mixture of beta-glucan/skim milk solids showed formation of casein gel within the beta-glucan network. Binary mixtures of beta-glucan and skim milk solids had apparent pseudoplastic and non-Newtonian behavior governed mainly by beta-glucan contribution. Above critical concentrations, the mixtures underwent phase separation with the lower phase rich in protein. The phase diagram also showed that the addition of beta-glucan may be possible at or below 0.24 w/w%.