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

• Published in: Sustainable Food Technology Vol. 2; no. 3; pp. 837 - 848
• Main Authors: Borah, Sangita, Kakoty, Tridisha, Borah, Pallab Kumar, Mahnot, Nikhil Kumar, Seth, Dibyakanta, Patra, Falguni, Duary, Raj Kumar
• Format: Journal Article
• Published: 23.05.2024
• ISSN: 2753-8095
• DOI: 10.1039/d4fb00101j

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. 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.