POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS

The study was aimed at determining the possibility of beta-glucan from spent brewer’s yeast addition to yoghurt. Analyses were conducted to determine the influence of beta-glucan addition on sensory characteristics and structure stability of yogurt. It has been stated that the sensorially perceived consistency attributes (thickness and smoothness) and flavour attributes (yoghurt, acid, bitter and “other”) were significantly affected by beta-glucan content. The addition of beta-glucan influenced also the structure stability of yoghurts. Up to 0.3% addition of beta-glucan enabled maintaining the same sensory quality and structure stability of natural yoghurts as compared to the control sample (without beta-glucan). It is worth noting that a 250-g portion of yoghurt containing beta-glucan in the amount established in this work, could provide 0.7 g of beta-glucan.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.