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

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...