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

Abstract

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.

Keywords

• Polysaccharide
• Mucilage
• Nanotechnology
• Yogurt
• Fat-replacer