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

Water chestnut ( Trapa bispinosa ) starch has technical and functional qualities that are mostly comparable to those of traditional sources. In this study, low-fat flavoured probiotic yogurt was prepared with the addition of Lacticaseibacillus rhamnosus (ATCC 7469), mango pulp and water chestnut sta...

Full description

Saved in:
Bibliographic Details
Published in:Sustainable Food Technology 2024-05, Vol.2 (3), p.837-848
Main Authors: Borah, Sangita, Kakoty, Tridisha, Borah, Pallab Kumar, Mahnot, Nikhil Kumar, Seth, Dibyakanta, Patra, Falguni, Duary, Raj Kumar
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Water chestnut ( Trapa bispinosa ) starch has technical and functional qualities that are mostly comparable to those of traditional sources. In this study, low-fat flavoured probiotic yogurt was prepared with the addition of Lacticaseibacillus rhamnosus (ATCC 7469), mango pulp and water chestnut starch as a fat replacer as well as a biothickener. A central composite face centered experimental design (CCFD) optimization study was carried out using different combinations of fat (0.5–1.5%), starch (1.0–3.0%), fructo-oligosaccharides (0.5–1.5%) and inulin (0.5–1.5%). L. rhamnosus exhibited resistance to simulated gastric fluid, intestinal fluid and hydrogen peroxide, along with good cell surface hydrophobicity and antimicrobial properties against Escherichia coli , Bacillus subtilis , Salmonella typhimurium and Staphylococcus aureus . Water chestnut starch was found to have a characteristic A-type crystalline pattern with 28% crystallinity, and it was smooth with oval to irregular in shape. The proximate, texture, color, and sensory properties and the viability of L. rhamnosus in yogurt did not vary significantly during a 15 day storage period. Thus, the starch from water chestnuts can be explored as a possible fat substitute for formulating low-calorie food products.
ISSN:2753-8095
2753-8095
DOI:10.1039/D4FB00101J