A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation.

Autor:	Tosif MM; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India., Bains A; Department of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Türkiye., Rehman MZ; Department of Finance, College of Business Administration, King Saud University, P.O. Box 71115, Riyadh, 11587, Saudi Arabia., Ali N; Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia., Karabulut G; Department of Food Engineering, Faculty of Engineering, Sakarya University, 54050, Sakarya, Türkiye., Chawla P; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Jazyk:	angličtina
Zdroj:	Food chemistry: X [Food Chem X] 2024 Oct 23; Vol. 24, pp. 101920. Date of Electronic Publication: 2024 Oct 23 (Print Publication: 2024).
DOI:	10.1016/j.fochx.2024.101920
Abstrakt:	This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % w / v ). Results showed that the yogurt with 4.5 % PHM exhibited suitable viscosity, higher water holding capacity, and reduced syneresis over the 16 days of storage. Furthermore, selected yogurt sample revealed similar physicochemical, textural, and color attributes as compared to control (full-fat and skimmed-milk yogurt). Moreover, this study showed that consumers highly accepted mucilage-formulated yogurt, with a mean score of 97.16 ± 1.58 %. Overall, nano-mucilage holds potential as a sustainable biomaterial for producing low-fat yogurt. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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