ArticleJournal of food science and technology2017
Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 22 citations in OpenAlex.
- Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture.Scientific reports · 2026Article
- An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs.Molecules (Basel, Switzerland) · 2024Article
- Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research.Foods (Basel, Switzerland) · 2024Review
- β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.Molecules (Basel, Switzerland) · 2022Review
- The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review.Foods (Basel, Switzerland) · 2021Review
- Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barleyJournal of food science and technology · 2020Article
- Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt.Journal of food science and technology · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with β-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total solids in dahi increased significantly with the increase in β-glucan concentration, however, values of fat, protein and ash varied non-significantly upon β-glucan addition in dahi. β-glucan at 0.5% solids levels, produced low fat dahi with superior quality, less whey separation and good textural properties than the samples containing other levels. Syneresis and viscosity was positively affected with the addition of β-glucan till 0.5% level and higher concentration caused destabilization of the product. Fortified dahi showed greater firmness and consistent than control dahi sample. The addition of 0.5% level of β-glucan also imparted significantly better instrumental color values and sensory scores with attractive or natural dahi color when compared to control dahi samples and other dahi samples prepared with different levels of β-glucan.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.