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

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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Bibliographic Details
Main Authors: Mansuri M. Tosif, Aarti Bains, Gulden Goksen, Mohd Ziaur Rehman, Nemat Ali, Gulsah Karabulut, Prince Chawla
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Polysaccharide
Mucilage
Nanotechnology
Yogurt
Fat-replacer
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008083
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