The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus |
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| Authors: | Dorota Cais‐Sokolińska Barbara Stachowiak ?ukasz K Kaczyński Paulina Bierzuńska Barbara Górna |
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| Affiliation: | 1. Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland;2. Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland |
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| Abstract: | In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein–gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose‐reduced milk (0.5% w/v). Fermentation was carried out at 22 °C (to pH 4.4, 31°SH). Kefirs with SFP dissolved in the milk showed higher firmness, cohesiveness and consistency than the control kefir. The dissolving of SFP in the milk reduced spontaneous whey syneresis and prevented changes in water holding capacity. Soluble fraction of polysaccharides decreased the feeling of prickling in the kefirs and their mouth‐coating properties. |
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| Keywords: | Kefir Texture Fermentation Soluble fraction of polysaccharides Pleurotus ostreatus Mushrooms |
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