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Development of an Orange‐flavored Barley β‐Glucan Beverage with Added Whey Protein Isolate
Author(s) -
Temelli F.,
Bansema C.,
Stobbe K.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13622.x
Subject(s) - food science , sweetness , chemistry , ingredient , flavor , glucan , whey protein , dietary fiber , orange (colour) , biochemistry
Whey protein isolate (WPI) frommilkand (l→3), (l→4)‐β‐D‐glucan (β‐glucan), a soluble fiber component found in barley, were used together to formulate a functional beverage product. Formulations tested included 0.5% (w/w) β‐glucan with 0%, 0.5%, 1.0%, and 1.5% (w/w) WPI. Trained and consumer panels evaluated beverage quality and acceptability. Shelf stability of products was assessed. Trained panelists found beverages to be similar in sweetness intensity ( P > 0.05). Sourness and orange‐flavor intensity decreased ( P 0.05) as WPI concentration increased, whereas beverage cloudiness and viscosity increased ( P 0.05). The consumer panel found no difference (P > 0.05) in the degree of liking for all the attributes studied. Beverages were found to be stable throughout the 8‐wk storage period. Barley β‐glucan shows great potential as a functional beverage ingredient.