ArticleMolecules (Basel, Switzerland)2025
Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Role of Scleroglucan Produced byMolecules (Basel, Switzerland) · 2025Article
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5 authors.
Funding
Abstract
backgroundscleroglucan, an extracellular polysaccharide with gel-forming, thickening, and stabilizing properties, was used as a structure-forming agent in low-fat yogurt formulations. The aim of this study was to evaluate its influence on the fermentation process and the physicochemical, rheological, textural, microstructural, and sensory properties of the yogurts.
methodscontrol samples were formulated with the addition of skim milk powder (SMP), whereas experimental yogurts contained scleroglucan at concentrations of 0.25%, 0.5%, and 1.0% (
resultsthe results showed that scleroglucan slowed acidification and increased the apparent viscosity, yield stress, and firmness of yogurts, while completely eliminating syneresis. Scleroglucan also modified the volatile profile by decreasing acetaldehyde and increasing 2,3-pentanedione levels during storage. The survival of
conclusionsthe yogurt containing 1.0% scleroglucan was rated highest in overall acceptability. These findings demonstrate that scleroglucan can serve as a natural, clean-label stabilizer and an alternative to skim milk powder in low-fat set-style yogurts.
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