Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products
Anna Żbikowska, Milena Kupiec, Iwona Szymańska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Łukasiak, Jarosława Rutkowska
Abstract
Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.