جستجوی مقالات مرتبط با کلیدواژه "بتاگلوکان" در نشریات گروه "صنایع غذایی"

Owning to drawbacks of synthetic polymers, biodegradable packaging materials (biopolymers) have received more attention both in studies and industrial applications. However, compared to conventional packaging, the biodegradable materials have some limitation must be eliminated either by using composite preparation method or introduction of nanotechnology. Inclusion of metal nanoparticles and their oxides are of the new approaches to improve the properties of packaging films. Therefore, the present study attempted to investigate the effect of ZnO (0, 2.5 and 5%) and β-glucan (0, 10 and 20%) incorporation on chemical and microbial properties of gelatin based biodegradable film over storage of chicken fillet. Results showed that incorporation the both of ZnO and β-glucan have significantly (p<0.01) improved the barrier properties against both of moisture absorption and water vapor permeability and the best properties obtained with film containing 5% of ZnO and 20% β-glucan. In addition, based on microbial tests result, it was obvious that the ZnO loaded films have antimicrobial properties and the highest inhibition activity obtained with 5% of ZnO against the all of studied pathogenic bacteria. Accordingly, the film containing 5% ZnO and 20% β-glucan is introduced as the most effective film for packaging of chicken fillets.

Given the concerns about the safety and health of the animal's gastrointestinal tract, as well as antibiotic residues in livestock and poultry feed, alternatives are needed to protect livestock under stressful conditions against the invasion of pathogenic bacteria. Prebiotic as the food additives are one of the possible strategies to improve animal health and performance in the absence of antibiotic growth stimulants. The aim of this study was to compare the biochemical and physical characteristics and prebiotic properties of three yeast wall products to improve animal safety and health. In the present study, physical and biochemical characteristics and biological activity of 3 commercial cell walls “SafMannan, TechnoMOS and KimiaMOS” have been studied by various analyses including density, protein content, carbohydrates and ash measurements, survival analysis, light microscopy imaging, infrared spectroscopy and their potential in binding to pathogenic bacteria. Among the studied yeast cell walls, SafMannan showed higher β-glucan content than the other walls. KimiaMOS also had a higher percentage of protein and lower lipid content compared to the other walls. Also, KimiaMOS showed a more significant effect in binding to Salmonella and E. coli compared to the other two walls

Cheese is one of the most diverse dairy products, so that in different parts of the world, hundreds of types of cheese with different shapes and flavors are made with different production methods. On the other hand, today the production and consumption of probiotic foods, especially probiotic dairy products, have become very important. Therefore, the aim of this study was to evaluate the physicochemical, structural, sensory and viability characteristics of synbiotic feta cheese containing beta-glucan and bifidobacterium during the shelf life. In this study, optimization of synbiotic feta cheese formulation with variable prebiotic compounds (percentages of beta-glucan including 0, 0.5, 1 and 1.5%) and probiotic bacteria (108 , 109 bifidobacterium) and storage time (1, 30 and 60 days) was prepared. During the 60-day storage period acidity, pH, moisture, fat based on dry matter, salt, colorimetry, proteolysis, microbiological tests to evaluate the survival of probiotic bacteria, tissue and sensory evaluation were performed during 3 periods of 20 days. The results showed that the maximum moisture in the sample with beta-glucan 1.5% with inoculation 109 was (29.70), the maximum salt in the sample with beta-glucan was 0.1 with inoculation of 108 (2.52). The best dye sample in the sample had 0.5 beta-glucan with 109 inoculations (90.79). The lowest percentages of lipolysis and proteolysis were observed in the sample containing 0.5% of beta-glucan and 108 (0.32) inoculation, respectively, in the control and 108 (20.13) inoculation samples. The results of this study showed that the optimal amounts of the synbiotic combination of beta-glucan and the probiotic bacterium Bifidobacterium can bring useful and tasty food to consumers by reducing proteolysis and lipolysis and increasing the shelf life of feta cheese.

ß-glucans  are non-starch polysaccharides and water soluble hydrocolloids, Apart from being nutritionally important, ß-glucans show an important technological role as thickening, stabilizing, emulsification, gel-forming component and fat substitute in the dairy products, bakeries, meats, pharmacy, cosmetics, and chemical industries, and feed production. The extraction of cereals ß-glucans is very difficult. Ultrasonic extraction, represents higher efficiency since this method is a cost- effective which shortens the extraction time ,energy and solvent consumption compared to conventional methods..in this study the effect of intensity  and time  at four different powers (0, 200, 300, 400 w)  in three time (0, 3.5 and 7 min) intrevals were investigated on the yield, recovery, color and the functional  properties of extracted ß-glucan.The results showed that the intensity and time of ultrasound were significant on yield, recovery, color, emulsion stability, water holding capacity, solubility ß-glucan (p<0.05). With increasing ultrasonic intensity and time, extracted ß-glucan yield, recovery, emulsion stability, water holding capacity increased. The highest extraction yield (3.34%), solubility (75.67%) were observed at power 400w for 7 minutes, Also the highest recovery (52.04%), emulsion stability (69.06%), water retention capacity (13.21 g /g), compared to blank sample at power 300w  for 7 minutes . L* , a*and b* and were 76.66, 3.2, 3.2 respectively.

β_glucan is dietry fibre and soluble gum and .it  has various physical properties such as thickening,stabilizing, emulsification, and gelation.in this study the effect of intensity (0,200, 300, 400watt) and time (0, 3.5  and 7minute sultrasonic waves were investigated on the physicochemical and the rheological properties of extracted.ß_glucan.The results showed that ultrasound intensity and time on moisture, ash, protein, starch and β-glucan content were significant (P <0.05), While it was not significant on fats and fibers (P >0.05), The sample with the intensity of 200 watts in 3.5 minutes showed the highest amount of β-glucan (77.1%) and the sample at 400 watts in 3.5 min with the lowest amount of ß-glucan (55.6%).Result showed that apparent viscosity decreased by increasing of the shear rate. All samples showed shear thinning behavior.The highest consistency coefficient, zero shear viscosity and lowest flow index was controlsample., and the lowest consistency coefficient and zero shear viscosity and the highest flow index was  in the sample with 400 W intensity for 3.5 min. The results obtained from fitting the data with different rheological models showed that the Herschel  andCarreau model was chosen for the best model. Linear region assign about 0.5 %using strain sweep test. Result of frequency sweep test showed first, by increasing the frequency of both the modulus of loss and storage , the storage modulus was reduced at high frequencies. The control sample was at low frequency G²>G, at high frequency G¢>G², Other examples were G¢>G².

Oat establishes a healthy basis for food products. It has gained relevance in human nutrition because it is one of the few cereals with a high content of soluble fiber namely β -glucan, and is a good source of proteins, vitamins, and minerals (Butt et al., 2008). β-glucan is one such polysaccharide that has received much attention from the past few years due to its several health beneficial properties, including the ability to remove free radicals in a way identical to antioxidants (Gardiner, 2000). β-glucan is an unbranched polysaccharide consisting of β-D-glucopyranose units linked through (1→4) and (1→3) glycosidic bonds in cereals and (1→6) glycosidic bonds in fungal sources (Ahmad et al., 2016). β-glucan from different sources vary in their molecular structure, chain conformation, solubility, number of β- (1→3)- or β-(1→6)-linkage, and thus different biological activities (Descroix et al., 2006). β-glucan is regarded as an important functional ingredient to lower serum cholesterol, promote weight management, reduce glycemic response, enhance immune system, besides having a prebiotic effect (Zhu et al., 2016; Shah et al., 2016). β–glucan from barley and oat at a 3 g/day dosage as recommended by FDA would reduce cardiovascular disease risk including a reduction in blood glucose and also has satiety effects. Therefore, in order to meet the demands of people related to diets that have a low glycemic index and antioxidant property, non-starch polysaccharides like β-glucan can be used as an ingredient in the products to develop new functional foods (Lee et al., 2016). Oat grain’s fat content is more than that of wheat and it is full of lipase, lipoxygenase, and other hydrolytic enzymes. Over time, enzymes lead to the hydrolysis of the fats present in the oat that make the rancidity taste. Due to the effect of enzyme activity on the stability of oat flakes, these enzymes need to be deactivated during oat processing. One of the methods for disabling enzymes is a hydrothermal process (Doehlert et al., 2010). In this study, the effect of the hydrothermal process using autoclave on the physical and rheological properties of oat β-glucans at different times and temperatures has been investigated.

In this study, beta-glucan was extracted from oats using the hot water extraction method. Hulled oat grains, it put into the autoclave for hydrothermal processing, at three different temperatures of 110, 120 and 130°Ϲ in two different times (10 and 20 minutes) intervals, to measure the effect of time and temperature on physicochemical and functional and rheological properties of β-glucan. After extraction, the physiochemical and functional properties of extracted β-glucan such as solubility, foaming, foaming stability and rheological properties were tested. In order to measure the moisture, ash and protein content, the standard methods (AOAC, 2005) were used. The fat content of the flour was measured by the standard AACC method 25-30. The starch was determined by polarimetry method. For solubility measurement, according to Betancur-Anoka (2003) method, after preparing 90 ml of 1% w / v solution from each sample β-glucan, it was divided into 3 equal parts. Then each of them was placed in a warm bath of 25, 50 and 75 °C for 30 minutes. After centrifuging for 15 minutes at about 8000 g, 10 ml of the upper clear solution was transferred to an oven at 125 °C to reach a constant weight. Finally, solubility percentage at different temperatures was calculated.The foaming capacity and foam stability were studied using the temelli method (1997). For this purpose, 2.5 g, β-glucans was dissolved in 100 mL distilled water. The resulting solution was mixed vigorously for 2 min using a hand held food mixer at high speed in a stainless steel bowl with straight sides and volumes were recorded before and after whipping. To determine foaming capacity, foams were slowly transferred to a 1000 mL graduated cylinder and the volume of foam that remained after staying at 25 ± 2°C for 2 h was expressed as a percentage of the initial foam volume (Temelli et al. 1997; Ashraf Khan et al., 2016). β -Glucan gum solutions were prepared in duplicate in the desired concentration (1.0% of gum, w/w) using distilled water. The rheological properties of the samples were studied by an Anton Paar Physica Rheometer (Physica, MCR 301, Anton Paar GmbH, Germany), with a parallel plate geometry.

β-glucan obtained from hydrothermal process on oat flour at 120°C for 10 minutes had the highest solubility at 25°C and the lowest solubility at 50°C, and 130°C treatment for 10 minutes had the highest solubility at 75°C from hydrothermal process on oat flour at 120°C for 10 minutes had the highest solubility at 25°C, and the treatment of 110°C for 10 minutes and also the treatment of 120°C for 20 minutes had the highest solubility at 50°C and 75°C. The amount of foam in treatment at 130°C for 10 minutes were lower than other treatments and the treatment at 110°C for 10 minutes had the highest foaming stability. In the study of rheological properties, the effect of shear rate on viscosity showed by increasing the shear rate, viscosity decreased in all samples. β-glucan from hydrothermal process on oat flour at 120°C for 10 minutes, had the highest amount of viscosity. In the temperature sweep the parameters included G′ modulus and G″ modulus, the amount of G′ and G″ in β -glucan sample that extracted from hydrothermal process on oat flour were decreased in all samples. Also, G′ and G″ of extracted β-Glucan from hydrothermal process on oat flour at 120°C for 10 minutes was higher than other treatments. In the frequency sweep, at a lower frequency, the amount of G″ was more than G′, and both of them were increased by an increasing frequency and the amount of G′, G″ and η* at 120°C for 10 minutes was higher than other treatments in the frequency of 1 and 10 (Hz). The results showed that the hydrothermal process had a significant effect on the properties and functional properties of β -glucan. Extracted β -glucan sample at 120°C for 10 minutes had the highest solubility at 25°C, and the sample had the lowest solubility at 50°C. The sample treated at 120°C for 20 minutes had the highest solubility at 75°C. The foaming capacity of the sample at 130°C for 10 minutes was lower than other treatments and the treatment at 110°C for 10 minutes had the highest foaming stability. In the study of rheological properties, the effect of shear rate on viscosity decreased in all samples and the treatment of 120°C for 10 minutes had the highest amount of viscosity. In temperature sweep measurement, the amount of G′ and G″ were decreased in all samples and at 120°C for 10 minutes it had the highest amount of G′ and G″. In the frequency sweep, at a lower frequency, the amount of G″ was more than G′, and both of them were increased by an increasing frequency and the amount of G′, G″ and η* at 120°C for 10 minutes was higher than other treatments in the frequency of 1 and 10 (Hz).

In this study, to extract beta-glucan from oats by hot water extraction method, after milling, we put it into hydrothermal process by autoclave, at three different temperatures of 106, 120 and 130 degrees Celsius in two different time (10 minutes and 20 minutes) intervals, to measure influence of time and temperature in physiochemical and functional properties of beta-glucan. The extraction process of β-glucan was accomplished by hydro extraction. The reason for choosing this extraction method was due to the higher purity of β-glucan and also has higher quality. After extraction, the physiochemical and functional properties of extracted β-glucan such as extraction efficiency, water holding capacity, emulsion capacity and stability, SEM and FTIR were tested. The result of this study showed that extracted β-glucan from hydrothermal flour had the highest extraction efficiency at 106°Ϲ in 20 minutes, had the highest emulsifier capacity at 120°Ϲ in 20 minutes (17.35%), and the highest emulsion stability at 106°Ϲ in 20 minute (19.71%), and also the highest rate of water absorption at 120°Ϲ in 10 minutes, which was 1.95%. In analyzing microstructure by Scanning Electron Microscope, it was observed that whatever the time and temperature has been increased, the b-glucan tissue would be spongy. Finally, identifying factors of the oats b- glucan by FTIR has shown in different treatments.

β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables including concentration of oat β-d- glucan (0, 1 and 2%), aging time (2, 13 and 24 h) and aging temperature (2, 4 and 6°C) were studied. The results showed that the addition of β-d- glucan to frozen yogurt increased viscosity, overrun, hardness and fat destabilization but the melting resistance and L*value were decreased.  In terms of aging conditions, it was revealed that increasing aging time could improve the quality of product whereas higher temperature had an undesirable effect on the quality of frozen soy yogurt. Longer aging time caused an increase in viscosity, hardness, fat destabilization and melting resistance. By increasing aging temperature, fat destabilization, overrun and viscosity were decreased and melting rate was increased. It was concluded that addition of β-d- glucan as a dietary fiber and prolonged aging time at low temperature could adjust textural properties of frozen soy yogurt and improve quality of this frozen dessert.

Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique sensory properties. However, the transmission of some pathogenic bacteria in this product and its high fat content is very important in terms of general health.Therefore, the general objective(aim) of this study was to investigate the physicochemical, antimicrobial and sensory properties of low-fat jug cheese( produced produced from milk with 1.5% fat) Jug cheese containing Beta-Glucan powder ( 0. 25%, 0.5%, 1%) and menthe longifolia ethanolic extract (0.1, 0.2 and 0.3) and with compare the results with control cheese (produced from milk with 3% fat)during 60 days of ripening. Antibacterial results showed that properties using beta-glucan had no significant effect on the antimicrobial properties of the treatments and The use of ethanolic extract of mentha longifolia and increasing its concentration had significantly in the most extreme of the antimicrobial properties of treatments. According to results after 60 days of storage, the treatments containing 0.3% of Mentha longifolia extract, in comparison to the other treatments and Showed the most extreme decrease in the total count of microorganisms, lactobacillus, mould and yeast, coliforms, esherchia coli and staphylococcus aureus. The physicochemical properties investigation showed that the protein, fat, acidity and nitrogen soluble in water durin the preservation period have increased and pH, tissue hardness of the samples have significantly (p≤0.05) decreased. The results of sensory evaluation of cheese showed that the treatment which contained 0.5% beta-glucan and 0.3% ethanolic extract of mentha longifolia has the highest sensory properties. So using 0.5% beta-glucan and 0.3% ethanolic extract of menthe longifolia in low- fat cheese formulas can produce safe cheese with microbial and optimum texture at standard level. Jug cheese was produced from 1.5 fat cow milk obtained from Spoota Food Industries Complex, Urmia, Iran. First, milk was heated at 32-35ºC and cooled at 30ºC, then 0.06% cheese rennet (plant rennet, Cominux, Spain) was added and mixed for 5 minutes. After coagulation (45 min), the cheese was cut into 1*1*1 slices and wrapped in a cloth to be kept in room temperature for 12 hours under 0.1 weight plates for dewatering. Coagulants were impregnated in 3.5% salt solutions (since jug chesses is granular, there was no need to chop the samples). Therefore, the samples were squeezed into jugs and the jug was buried top-down in a 1-meter depth hole. Physicochemical, microbial and sensory properties of samples immediately after they were produced and on day 60 (1440 hours) were measured (Pakbin, 1391). Total protein was determined by macro-kjeldahl method with national standard No. 639. Soluble nitrogen was determined by kjeldahl method. Fat was determined by Gerber's method with national standard No. 366 (Anonymous, 1370). Level of moisture was determined by national standard No. 1753. pH was determined by a MA-Mettler pH-meter and titratable acidity (percentage of lactic acid) was determined by 0.1 normal and phenolphthalein as identifiers using national standard No. 2852 (Anonymous, 1385). Ash from cheese samples was measured by burning and full oxidation of food products in an oven at 550ºC (Khosroshahi, 1387). The Mohr titration method with national standard No. 1809 was used to measure salt in cheese samples (Anonymous, 1356). Tissue hardness (pressure or density) was measured using Universal Instron model 1140 and a probe at a constant speed of 100 mm/min. Compression test of cheese samples was done using a 36mm diameter cylindrical probe (hoseini et al, 1392). To measure number of living microorganism in jug cheese samples. To do so, 1g cheese was chopped with a sterile crucible or a mortar and mixed with 9cc buffered Peptone water. About 0.1cc of the solution was cultivated on a special medium by surface cultivation method. Number of microorganisms was measured by national standard No. 5484 in Kant Agar Plate mediums at 30ºC for 72 hours (Anonymous, 1381). Lactobacillus was measured in an MRS-Bile Agar medium (0.15% bile salt) with national standard No. 17164 at 37ºC for 72 hours (Anonymous, 1392). Molds and yeasts were measured, based on national standard No. 10154, in the YGC Agar medium for 5 days at 25ºC (Anonymous, 1386). To measure total formations, based on national standard No. 11166, a VRBA medium with two-layered pure palet method at 35ºC for 18-24 hours (Anonymous, 1387). E. coli was measured, with national standard No. 5234, in an EC Broth medium at 35ºC for 23 hours (Anonymous, 1394). Staphylococcus aureus was measured, based on national standard No. 6806-1, in a Bird-Parker medium with yolk and potassium tellurite at 37ºC for 48 hours (Anonymous, 1384). Sensory analysis was performed by 9 trained evaluators using a Five Point Hedonic Method with scales of one (very good), two (good), three (average), four (bad), and five (very bad) for taste, odor, tissue, and overall acceptability (Anonymous, 1387). In order to design the treatments, a completely randomized design with factorial arrangement was used. Treatments were designed with a control sample.To data analyze use Duncan one-way analysis of variance. The results of antimicrobial evaluation showed treatments containing 0.3% ethanolic extract of mentha longifolia compared to other treatments showed the greatest reduction in total count of microorganisms, lactobacillus, mildew and yeast, coliforms, E. coli, Staphylococcus aureus. Thus, results of the study showed physicochemical characteristics the amount of protein, fat, acidity and nitrogen soluble in water increased and pH, moisture and texture hardness of samples significantly decreased (p≤0.05). The evaluation of sensory properties showed that treatment containing 0.5% β-glucan and 0.3% ethanolic extract of mentha longifolia had the highest sensory acceptability. Therefore, the use of 0.5% β-glucan with 0.3% ethanolic extract of mentha longifolia in the formulation of low-fat jug cheese, can be produced safe cheese with microbial and optimum texture at standard level.

β-glucans are high molecular weight polysaccharides that are found in the cell wall of many yeasts and cereals. But its extraction requires careful attention because the extraction process can have a significant effect on physiochemical, and functional properties of extracted β-glucan. The aim of this study is investigation of the effect of different methods of β-glucan extraction (hot water, alkaline and enzymatic methods) on the functional properties of extracted β-glucan from barley. For this purpose, the type of barley was provided from the Agricultural Research Center and extraction of β-glucan was carried out using hot water, alkaline and enzymatic methods from the barley. Then, some of its physicochemical and functional properties such as extraction yield, water holding capacity, emulsifying capability and emulsion stability , solubility and color were tested. The results of this study showed that β-glucan with emulsifying capability (15.7 %) and emulsion stability (42.23 %), water holding capacity (4.19 g / g), and extraction yield (2.74%) had highest performance in extraction by hot water method. The results of colorimetric tests showed that extracted β-glucan by the hot water method had more brightness (L *) compared to alkaline and enzymatic methods. But, the solubility in extracted samples by alkaline method was higher than the extracted samples in two other methods. Finally, it can be concluded that use of the extracted β-glucan samples by the hot water method for food formulation and functional food production is more suitable compared to extracted samples by alkaline and enzymatic methods.

In the last two decades’ desire to consume low-fat or fat-free dairy products, due to adverse effects on human health from the consumption of excess fat, has dramatically increased. Therefore, the use of Transglutaminase enzymes to improve the texture of low-fat yogurt is desirable. In order to better survival and growth of probiotic bacteria in yogurt, prebiotic compounds such as beta-glucan can be used. Therefore, the overall aim of this study was to investigation the effect of transglutaminase enzyme and beta-glucan on survival of Lactobacillus acidophilus and physicochemical, microbiological and sensory properties of the probiotic low-fat yogurt.For this purpose, different percentage of transglutaminase enzyme (0.01,0.014,0.018) and beta-glucan (0.005,0.01,0.01) in a single form and combined according to a completely randomized design were added to low-fat yogurt containing lactobacillus acidophilus microorganisms.Produced samples from the point of view pH value,titratable acidity, syneresis, probiotic bacteria count and organoleptic properties within 21 days of storage in 4 °C, were evaluated.According to the results, the type of sample (transglutaminase and beta-glucan) and storage timeevery week for 21 dayshad a significant effect on pH and acidity of the yogurt(p≥0.05).Increasing the concentration of beta-glucan and the transglutaminase enzyme, significantly increasedviability ofLactobacillus acidophilus in low-fat yogurt(p≥0.05).By increasing the concentration of the transglutaminase enzyme, syneresis of tested yogurts significantly decreased and by increasingthe concentration of beta-glucan, syneresis significantly increased. The yogurt samples containing the highest percentage of transglutaminase enzyme (0.018),had the best viability of probiotic and sensory properties from the point of view of evaluators. Also in mentioned samples the survival rate of probiotic bacteria was higher than other samples and consequently were selected as superior treatments.

Doctors are recommending to remove large amount of fat from the diet. This applies has great importance especially in celiac disease that in this patient's intestinal villi become flat because of sensitivity to gluten protein. So the aim of this study was evaluation of 20, 50, 75 and 100% replacement of oil by β-glucan extracted from sorghum seed (gluten free) in gluten free cake formulation. On the other hand, decreasing in amount of oil content affected on textural, visual andsensory properties of final product. Therefore, these changes were evaluated in completely randomized design in compare to the control sample (p≤0.05). The results of textural evaluation indicated that the sample which 50% of the oil had been replaced with β-glucan had the lowest firmness within 2h after baking. On the other hand, all samples containing β-glucan had softer texture than control within one week after baking. According to the results of the visual characteristics(crumb and crust) and sensory properties sample containing 0.5% β-glucan had the highest amount of L* value, porosity and the scoreof appearance, features of top surface, porosity, chewiness, taste and odor and overall acceptance. So the β-glucan can be introduced as a perfect imitator of fat in the production of gluten free cake with acceptable quantitative and qualitative characteri stics.

In this research, physicochemical characteristics, textural and sensory properties of dietary mayonnaise with the aim of reducing the amount of fat and sugar using beta-glucan and maltitol as both functional and optimized material So that optimum use of these two alternative between physicochemical parameters and sensory parameters analyzed and evaluated and found general acceptance.The content of oil redused to 30% and the usage of beta glucan was 0.9%-2.1% and maltitol 0-5%. Oil and sugar at different levels were replaced depend on RSM and mayonnaise samples were prepared. The results of mayonnaise samples showed that levels of oil , beta-glucan and maltitol has not a significant effect on pH and acidity. The results showed different levels of oil and maltitol factors have impacted significantly on calories. Oil and beta-glucan factors have a significant effect on the viscosity with linear model while maltitol has not significant effect on the viscosity. The results showed different levels of oil and beta-glucan can significantly affect on the stability. The linear model of the oil factor and beta-glucan levels and maltitol has affected on the texture (Adhesiveness factor) of samples. The results showed different levels of fat compared with beta-glucan and to a lesser extent maltitol affected on texture of samples. The results of taste panel showed that different levels of oil significantly affect the taste and for total acceptance showed different levels of oil and beta-glucan and the interaction of them have a significant effect on the samples. Finally, this research showed that beta glucan and maltitol can be used successfully to replace fat and sugar as well as improving textural properties of dietary mayonnaise and achieve optimum of physicochemical results and reduce calories of product and use beneficial materials for the health of human in mayonnaise formulation.

β-glucan is one of the dietary and water soluble fiber that finding inside of cereals cell and endosperm cell wall with polysaccharides, protein and fat. So the extraction of this composition is not easy. Although the extraction will be facilitate by applying pretreatment. Therefore the aim of this study was evaluation of sorghum pretreatment by ultrasound pulse in 60, 80 and 100% intensity during 10, 20 and 30 minutes for improvement extraction of β-glucan by hot water method and investigation functional properties in completely randomized design with factorial arrangement (p≤0.05). The results showed that sample was treated with longest time (30min) and the highest amount of pulse intensity (100%) had the highest amount of extraction efficiency. While functional properties were reduced by increasing pulse intensity and the time of waves more than 20min so that the highest amount of purity (64.78%) was observed in sample treated by 60% pulse intensity during 20min. Also this sample had the highest amount of L* value (lightness), b* value, foaming and foam stability and the lowest amount of a* value. This sample was selected as the best one for using in food formulation with acceptable functional properties.

β-glucan is the most important water soluble fiber found in cell wall of some cereals such as barley, oat, wheat and rye, that are composed of β-D-glucoseunits with (1→4) (70%) and (1→3) (30%)anomericbonds(Benito-Román, Alonso, & Cocero, 2013).β-glucan is regarded as a dietary fiber in functional foods. It can act as a hydrocolloid due to its thickening characteristic in aqueous phase and can be used as a stabilizer in some foods such as sauces, salad dressing and ice cream (Dawkins & Nnanna, 1995; Kontogiorgos, Biliaderis, Kiosseoglou, & Doxastakis, 2004; Temelli, 1997; Wood & Webster, 1986). Hull-less barley is a barley variety that has no hard coat around its’ seeds. The content of soluble fiber e.g. β-glucan in hull-less barley is higher than of ordinary barley varieties. Hull-lessbarley cv. Lut is the first commercial hull-less barley in Iran registered in 2013 by SPII(Seed and Plant Improvement Institute). Lut is a kind of spring barley cultivar which is precocious and resistant to lodging. It’s average yield is 6.425 t/ha and it is suitable to cultivation in temperate regions of Iran (SPII, 2013).This type of barley contains about 6% β-glucan and thus is a good source for β-glucan extraction.To date no research has been conducted on properties of β-glucan from this cultivar of barley.Considering high technological properties of β-glucan, the present study was carried out to determine the optimal condition for extraction of β-glucan from hull-lessbarley using hot watermethod to achieve the highest qualitative and best functional properties.
Barley flour was obtained by grinding whole kernels of cv. Lut in a laboratory mill and sieved through a 0.50 mm screen. Prior to the extraction procedure, 50 g of barley flour was suspended in 200 ml of aqueous ethanol (80%, v/v) and stirred under reflux for 3 h to remove most of the lipids and inactivate the endogenous β-glucanases. The liquid phase was separated by vacuum filtration and dried at 40 °C for 12 h. 50 g of dried defatted barley flour was suspended in specified amounts of distilled water (solven:flour ratio = 6:1, 8:1 and 10:1) in a 1000 ml beaker. pH was adjusted to the designed levels (5, 7, and 9) by 0.1 N HCl and 0.1 N NaOH solutions. Extraction procedure carried out at 50±1°C for 30, 60 and 90 minutes. Total β-glucan content was determined by the specific enzymatic method of McClear and Glennie-Holmes (1985) using the mixed linkage β-glucan assay kit (K-BGLU 07/11) supplied by Megazyme International (Wicklow, Ireland). The colour of β-glucan gums was measuredusing a Hunter-Lab Colour Flex 45 spectrophotometer (Hunter Associates Laboratory, Inc., Reston, VA, USA). The L*a*b* (CIELAB space) colour space measurement was used for colour analysis of β-glucan samples. Emulsion stability (ES) against high temperature was determined by heating emulsions in a water bath at 80 °C for 30 min followed by centrifuging at 1200 g for 10 min. For foam stability, ovalbumin was dissolved in distilled water and added to β-glucan solution and then whipped vigorously with a laboratory rotor-stator homogenizer at room temperature. Flow behaviour measurements were done by a Brookfield viscometer. The flow behavior index (n) and consistency coefficient (k) values were obtained by fitting the power law model. All chemicals, reagents and solvents were of analytical grade and obtained either from Sigma-Aldrich Co (Deisenhofen, Germany) or from Merck (Darmstadt, Germany).
Results showed that the extraction time, solvent: flour ratio and pH had significant effect on extraction yield, purity, foam and emulsion stability, consistency coefficient (k), flow behavior index (n) and colour. Increasing the extraction time had significant effects on β-glucan’s yield and purity and improved the emulsion and foam stabilizing effect of β-glucan. Increasing the pH from 5 to 9 significantly enhanced the purity, consistency coefficient (k), foam and emulsion stability. At higher pH levels, extraction yield, flow behavior index (n) and L* decreased. With increasing solvent:flour ratio, extraction yield, purity, consistency coefficient (k), foam and emulsion stability significantly increased. In contrast, the flow behavior index (n) decreased as a result of increase in solvent: flour ratio. However, solvent: flour ratio had no significant effect on L*, a* and b*. Models presented in this study were highly significant and the correlation coefficients could be used for optimization of ß-glucan extraction from hull-less barley. Considering the importance and desirability of the response variables, the best results were obtained when the extraction time, solvent: flour ratio and pH were 90 min, 10:1 and 7.33 respectively. At the optimal condition, extraction yield, purity, foam stability, emulsion stability, consistency coefficient (k), flow behavior index (n), L*, a* and b* were 4.12%, 69.11%, 86.95%, 88.77%, 1.51 Pa.sn, 0.62, 73.42, 0.81 and 8.72 respectively.

White bread is a staple food in the human diet in many countries, including Iran; but it is a poor source of prebiotic dietary fiber, containing typically less than 2.5% fiber content. So a demand exists for enrichment bread with prebiotic ingredients that exert a health and quality-promoting effect. In this study, effect of different amount of β-glucan (0/8%, 1% and 1/2% w/w) and resistant starch (5/5%, 8% and 10/5%) and one sample with 4%BG and 0/5% RS on the dough rheological properties has been investigated.. The results revealed that the rheological behavior of enriched doughs depend on kind of prebiotic substance, and its concentration. The farinograph water absorption of doughs increased with increasing BG and RS amounts. The development time and farinograph quality number of β-glucan–enriched doughs remained similar to the control while the stability of dough decreased and also all of these values decreased when the RS was added to the dough formula. BG was more effective in increasing dough softening than RS. The addition of RS or BG to the dough formula increased; the resistance to deformation, energy, but their extensibility values had decreased compared to the control. Formulation containing BG/ RS combination showed the best farinograph (development time, stability) and extansograph (resistance and extensibility) parameters.

In the present study, effect of hulless barley ß-glucan on rheological properties of low fat mayonnaise was investigated. Mayonnaise fat was partially substituted by ß-glucan at different levels of 20, 30, 40, and 50%, which were referred to as BG20, BG30, BG40, and BG50, respectively. The full fat (FF) (75% oil) mayonnaise without ß-glucan substitution was used as a control experiment. Results of flow behavior showed that all samples were pseudoplastic and also power law model compared with Herschel bulkly showed higher correlation coefficient and thus it can better predict the flow behavior of the samples. In view of time-dependent behavior, all samples showed thixotropic behavior. Due to the results obtained from frequency test, it was revealed that in all samples the storage modulus was higher than loss modulus, which indicates the solid-viscoelastic behavior of the mayonnaises. Furthermore, tangant delta in all samples was less than one that shows higher elastic characteristic in the samples than viscose. It was also revealed that among all mayonnaise samples, the control had the highest tan delta. Finally, since the rheological properties of the control sample were retained even after reduced level of fat and incorporation of the hull-less barley ß–glucan into formulation it can be suggested that the hull-less barley ß–glucan can be used in order to improve the rheological properties of the low fat mayonnaise.

In this study, beta-glucan from hull-less barely was used to decrease fat level of mayonnaise at levels of 20, 30, 40, 50% (abbreviated names of low fat mayonnaise samples are BG20%, BG3%,BG40% and BG50% respectively) and physicochemical, textural and sensory properties of them were compared with control sample containing 75% fat (FF). The results showed all of low fat samples had lower energy content and higher moisture compared control sample. Results of textural and sensory experiments of low fat mayonnaise revealed that increasing level of fat replacement with beta-glucan from 20 to 50% decreased viscosity and altered textural properties so that with increase replacement percent and reduction of fat, the lowest and highest viscosity belonged to BG20% and BG30%, respectively. In term of textural properties the highest firmness and adhesiveness belonged to BG20%. In sensory evaluation the highest preference was observed in BG30% and BG50% that reveal the possibility of using beta-glucan as fat replacement in mayonnaise formulation successfully.