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Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities
Joint Authors
Bacha, Umar
Nasir, Muhammad
Iqbal, Sanaullah
Anjum, Aftab Ahmad
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-03-12
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
β-Glucan is biologically active polysaccharide, ubiquitously found in many grains, bacteria, and fungi and much yeast.
The aim of this study was to determine the effect of substituting wheat flour by 1, 2, and 4% yeast isolated β-glucan in cookies on the sensory acceptance, antioxidants, oxidative stability, and quality evaluation which were investigated.
According to the results, cookies supplemented at 2% yeast β-glucan were proved satisfactory on sensory quality perspective.
During the storage study it was found that cookies made with 2 and 4% β-glucan have effectively (p>0.05) kept the peroxide value (PV) within acceptable range, demonstrating the promising role of β-glucan in deterring oxidative.
It is further noted that 2 or 4% β-glucan incorporated cookies assimilated highest absorption spectra, suggesting the retardation in freshness losses, with having minimum microbial loads, showing microbiological safety.
β-Glucan fortification in foods is technologically and economically feasible, suggesting that a significant prospect of β-glucan as low-cost food ingredient in formulating cookies at 2% offers exciting new use of β-glucan of yeast origin.
American Psychological Association (APA)
Bacha, Umar& Nasir, Muhammad& Iqbal, Sanaullah& Anjum, Aftab Ahmad. 2018. Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1182112
Modern Language Association (MLA)
Bacha, Umar…[et al.]. Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities. Journal of Chemistry No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1182112
American Medical Association (AMA)
Bacha, Umar& Nasir, Muhammad& Iqbal, Sanaullah& Anjum, Aftab Ahmad. Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1182112
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182112