Characterization of low-fat yogurt manufactured with addition of β-glucan as a dietary supplement

Abstract

Fermented dairy products constitute a vital component of the human diet globally. The nutriceutical advantages of Beta-glucan as a functional bioactive ingredient is considered as an alternative to conventional yoghurt presented in the market [1]. Beta-glucans are polysaccharides which have been suggested to exhibit anti-tumor, immunomodulatory, radioprotective, antioxidant and anti-inflammatory properties and also the ability to lower cholesterol and glucose level in the blood. Fat content is the most critical parameter in yoghurt production. Excessive intake of dietary fat has been reported to cause some health disorders, such as cardiovascular diseases and obesity. Low-fat yoghurts are ideal dietary products for lactose intolerant persons (particularly young children and the elderly).