The effects of refined barley β-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. (C) 2004 Society of Chemical Industry.