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Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Author

Listed:
  • Anna Żbikowska

    (Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland)

  • Milena Kupiec

    (Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland)

  • Iwona Szymanska

    (Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland)

  • Klaudia Osytek

    (Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland)

  • Małgorzata Kowalska

    (Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego st, 27, 26-600 Radom, Poland)

  • Katarzyna Marciniak-Lukasiak

    (Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland)

  • Jaroslawa Rutkowska

    (Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland)

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 The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed.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.

Suggested Citation

  • Anna Żbikowska & Milena Kupiec & Iwona Szymanska & Klaudia Osytek & Małgorzata Kowalska & Katarzyna Marciniak-Lukasiak & Jaroslawa Rutkowska, 2020. "Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products," Agriculture, MDPI, vol. 10(4), pages 1-12, April.
    • Handle: RePEc:gam:jagris:v:10:y:2020:i:4:p:126-:d:345189
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