Optimization of water chestnut (<i>Trapa bispinosa</i>) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic <i>Lacticaseibacillus rhamnosus</i> strain-Reference-Cited by-同舟云学术

Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain

Published:2024 Issue:3 Volume:2 Page:837-848
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Borah Sangita¹,Kakoty Tridisha¹,Borah Pallab Kumar¹²^ORCID,Mahnot Nikhil Kumar³^ORCID,Seth Dibyakanta⁴^ORCID,Patra Falguni⁵^ORCID,Duary Raj Kumar¹⁶^ORCID

Affiliation:

1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam-784028, India

2. Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, LE12 5RD, UK

3. Department of Food Technology, Rajiv Gandhi University, Rono-Hills, Doimukh, Arunachal Pradesh, 791112, India

4. Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India

5. Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Dudhsagar Dairy, Mehsana, Gujarat, India

6. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University (BHU), Varanasi, UP, 221005, India

Abstract

A low-fat flavoured probiotic yogurt consisting of Lacticaseibacillus rhamnosus, mango pulp and water chestnut starch as a fat replacer together with prebiotics was formulated with better shelf life (15 days), technological and sensory properties.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00101J

Reference45 articles.

1. Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers

2. EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES

3. Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality

4. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises