Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt

Abstract Phase separation becomes a hindrance to application of β-glucans in set yogurt production. In this study the effect of a gel-forming β-glucan, curdlan, on set yogurt fortification was investigated in the level of 0.1%, 0.2%, and 0.5% (w/w). The cell viability in curdlan-fortified yogurt ranged from 88.3 ± 7.3% to 93.1 ± 3.8%, suggesting well compatibility of curdlan with the yogurt starter cells. Curdlan increased the water holding capacity of yogurt and reduced the release of fat granules. Moreover, curdlan improved the resistance of yogurt against high shear stress (5–50 s−1) and oscillation deformation (strain