Utilization of β-glucans from native Rhizopus oryzae M10A1 in development of a Greek-style yogurt: Evaluation of physicochemical, microbiological, antioxidant and sensory properties

• β-Glucans from Rhizopus oryzae were used in the development of a functional Greek-style yogurt. • Yogurts maintained acceptable sensory properties at all β-glucan levels. • Antioxidant activity improved significantly with β-glucan addition. • Results support β-glucans as ingredients in dairy applications. Fungal β-glucans exhibit stronger antioxidant and probiotic-enhancing activities compared to those derived from other sources. Additionally, they possess excellent thickening, stabilizing, and gelling properties, making them highly valuable for functional food formulation. This study aimed to evaluate the effects of β-glucans extracted from Rhizopus oryzae M10A1 on the physicochemical, rheological, microbiological, antioxidant, and sensory properties of Greek-style yogurt. Five formulations (0 - 0.8% β-glucans) were developed and analyzed using standardized methodologies, chemical composition was assessed following ISO protocols; rheological properties were measured using an MCR 200e rheometer; probiotic viability was evaluated through in vitro simulated gastrointestinal conditions; antioxidant capacity was determined via DPPH, hydroxyl, and superoxide radical scavenging assays; and sensory acceptance was determined using an untrained sensory panel. The incorporation of β-glucans significantly increased total solids and carbohydrate content while maintaining protein and fat levels. Formulations containing up to 0.6% β-glucans exhibited optimal pH, titratable acidity, and enhanced water-holding capacity (up to 89.42%), confirming their potential as natural stabilizers for reducing syneresis. Rheological analysis revealed pseudoplastic behavior, increased viscosity, and improved creaminess. Additionally, antioxidant activity and probiotic viability were enhanced under simulated gastrointestinal conditions. The formulation with 0.6% β-glucans demonstrated a favorable balance of functional properties and the highest sensory acceptance. These findings highlight the technological and functional potential of Rhizopus oryzae β-glucans in the development of high-quality, functional Greek-style yogurt.