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Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile

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dc.abstract.enBackground: scleroglucan, an extracellular polysaccharide with gel-forming, thickening, and stabilizing properties, was used as a structure-forming agent in low-fat yogurt formulations. The aim of this study was to evaluate its influence on the fermentation process and the physicochemical, rheological, textural, microstructural, and sensory properties of the yogurts. Methods: control samples were formulated with the addition of skim milk powder (SMP), whereas experimental yogurts contained scleroglucan at concentrations of 0.25%, 0.5%, and 1.0% (w/w). The fermentation kinetics, acidity, color, syneresis, rheological behavior, texture profile, microstructure, and volatile compounds were analyzed during storage. Results: the results showed that scleroglucan slowed acidification and increased the apparent viscosity, yield stress, and firmness of yogurts, while completely eliminating syneresis. Scleroglucan also modified the volatile profile by decreasing acetaldehyde and increasing 2,3-pentanedione levels during storage. The survival of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was not affected. Conclusions: the yogurt containing 1.0% scleroglucan was rated highest in overall acceptability. These findings demonstrate that scleroglucan can serve as a natural, clean-label stabilizer and an alternative to skim milk powder in low-fat set-style yogurts.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorAljewicz, Marek
dc.contributor.authorBielecka, Marika Magdalena
dc.contributor.authorDąbrowska, Aneta
dc.contributor.authorMajcher, Małgorzata Anna
dc.contributor.authorPopławski, Łukasz
dc.date.access2025-12-15
dc.date.accessioned2025-12-15T10:13:19Z
dc.date.available2025-12-15T10:13:19Z
dc.date.copyright2025-11-28
dc.date.issued2025
dc.description.abstract<jats:p>Background: scleroglucan, an extracellular polysaccharide with gel-forming, thickening, and stabilizing properties, was used as a structure-forming agent in low-fat yogurt formulations. The aim of this study was to evaluate its influence on the fermentation process and the physicochemical, rheological, textural, microstructural, and sensory properties of the yogurts. Methods: control samples were formulated with the addition of skim milk powder (SMP), whereas experimental yogurts contained scleroglucan at concentrations of 0.25%, 0.5%, and 1.0% (w/w). The fermentation kinetics, acidity, color, syneresis, rheological behavior, texture profile, microstructure, and volatile compounds were analyzed during storage. Results: the results showed that scleroglucan slowed acidification and increased the apparent viscosity, yield stress, and firmness of yogurts, while completely eliminating syneresis. Scleroglucan also modified the volatile profile by decreasing acetaldehyde and increasing 2,3-pentanedione levels during storage. The survival of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was not affected. Conclusions: the yogurt containing 1.0% scleroglucan was rated highest in overall acceptability. These findings demonstrate that scleroglucan can serve as a natural, clean-label stabilizer and an alternative to skim milk powder in low-fat set-style yogurts.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number23
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30234581
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6393
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/30/23/4581
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 4581
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enβ-glucan
dc.subject.envolatile compounds
dc.subject.enfermentation
dc.subject.enprotein-polysaccharide interaction
dc.subject.enhydrocolloid
dc.titleScleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile
dc.title.volumeSpecial Issue Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage, the Second Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue23
oaire.citation.volume30