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
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 nan...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008083 |
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| author | Mansuri M. Tosif Aarti Bains Gulden Goksen Mohd Ziaur Rehman Nemat Ali Gulsah Karabulut Prince Chawla |
| author_facet | Mansuri M. Tosif Aarti Bains Gulden Goksen Mohd Ziaur Rehman Nemat Ali Gulsah Karabulut Prince Chawla |
| author_sort | Mansuri M. Tosif |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8ec12ba7922b4e96aac6d466c890b42a |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-8ec12ba7922b4e96aac6d466c890b42a2025-08-20T02:38:10ZengElsevierFood Chemistry: X2590-15752024-12-012410192010.1016/j.fochx.2024.101920A 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 orientationMansuri M. Tosif0Aarti Bains1Gulden Goksen2Mohd Ziaur Rehman3Nemat Ali4Gulsah Karabulut5Prince Chawla6Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, IndiaDepartment of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, IndiaDepartment of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Türkiye; Corresponding authors.Department of Finance, College of Business Administration, King Saud University, P.O. Box 71115, Riyadh, 11587, Saudi ArabiaDepartment of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi ArabiaDepartment of Food Engineering, Faculty of Engineering, Sakarya University, 54050, Sakarya, TürkiyeDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2590157524008083PolysaccharideMucilageNanotechnologyYogurtFat-replacer |
| spellingShingle | Mansuri M. Tosif Aarti Bains Gulden Goksen Mohd Ziaur Rehman Nemat Ali Gulsah Karabulut Prince Chawla 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 Food Chemistry: X Polysaccharide Mucilage Nanotechnology Yogurt Fat-replacer |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Polysaccharide Mucilage Nanotechnology Yogurt Fat-replacer |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008083 |
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