Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt

LI Zhen; ZHANG Yu; CAI Jie; YANG Yong; SUO Biao; AI Zhilu

doi:10.12187/2025.02.003

Abstract：The set yoghurt was prepared by incorporating skim milk powder into an aqueous solution of oat β-glucan(OBG)at varying concentrations.The pH value,acidity,rheological properties,water holding capacity(WHC),and viable counts of lactic acid bacteria were assessed to investigate the impact of OBG on the fermentation characteristics and storage quality of set yoghurt.The results indicated that,compared to the control group,OBG had no significant effect on pH value during fermentation(P>0.05).However,it significantly reduced the acidity of set yoghurt during late fermentation(6～8 h)and 24 hours post-ripening(P<0.05),and significantly increased the WHC of yoghurt after 24 hours post-ripening(P<0.05).The energy storage modulus(G')and loss modulus(G″)for set yoghurt containing 0.4%OBG after 24 hours post-ripening were optimal,it had better viscoelasticity and sensory quality.As storage time extended,the viable counts of lactic acid bacteria in both experimental and control groups initially increased before subsequently decreasing.And the viable counts of lactic acid bacteria in the yoghurt from the 0.4%OBG group maintained the highest(9.12 log CFU/mL)by day 15.Therefore,incorporating an appropriate amount of OBG not only could enhance the fermentation performance of set yoghurt but also significantly improve its overall quality while protecting lactic acid bacteria within the product.