Akal Ceren
Faculty of Agriculture, Department of Dairy Technology, Ankara University, 06110 Ankara, Turkey.
J Food Sci Technol. 2023 Dec;60(12):2945-2954. doi: 10.1007/s13197-022-05651-6. Epub 2022 Dec 7.
β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties. However, their effect levels and forms may be different. Especially in probiotic products, these fibers can be used as a multi-functional additive because of their satisfactory stability in dairy products. The stabilizer effect can change in dairy products (e.g., ice cream, beverage) with variable composition/formulation. β-glucan and inulin-type fructans develop textural or rheological properties of dairy products that have relatively more standard composition (such as yogurt, cheese), at varying degrees depending on the proportion. Since the additives used to increase the stability of foods or to extend their shelf life are compounds that are beneficial for health, their usage areas should be increased, and their different potential effects should be known. For this reason, in this review, current information about health effects and usage areas of these components discussed in detail. Consequently, the texture improver effect of these two dietary fibers on dairy products is crucial and has no effect (positive/negative) on physicochemical or flavor properties. Although individual studies have reported a reduction in the amount of acetaldehyde in yogurt or effects that may cause undesirable functional properties in mozzarella cheese, most studies have proven that fiber addition does not have an adverse effect on the properties other than texture.
考虑到β-葡聚糖和菊粉型果聚糖对健康的有益影响，它们是近年来备受青睐的膳食纤维。本综述首先介绍了这两种纤维对健康的促进作用，然后阐述了它们在乳制品中的应用。根据它们的特性，可用于不同的乳制品。然而，它们的作用水平和形式可能有所不同。特别是在益生菌产品中，由于它们在乳制品中具有令人满意的稳定性，这些纤维可用作多功能添加剂。稳定剂的效果在成分/配方不同的乳制品（如冰淇淋、饮料）中可能会发生变化。β-葡聚糖和菊粉型果聚糖会使成分相对标准的乳制品（如酸奶、奶酪）产生质地或流变学特性，其程度取决于比例。由于用于提高食品稳定性或延长其保质期的添加剂是对健康有益的化合物，应扩大它们的使用范围，并了解它们的不同潜在作用。因此，在本综述中，详细讨论了有关这些成分对健康的影响和使用范围的现有信息。因此，这两种膳食纤维对乳制品的质地改良作用至关重要，且对理化性质或风味特性没有影响（正面/负面）。尽管个别研究报告称添加纤维会使酸奶中的乙醛含量降低，或者可能会对马苏里拉奶酪的功能特性产生不良影响，但大多数研究证明，添加纤维除了对质地有影响外，不会对其他特性产生不利影响。
