Abstract
As calorie-consciousness becomes a worldwide phenomenon, demand for low-calorie sweeteners is increasing. Compared to other sugars, the reduced calorific value of mannitol (1.6 kilocalories per gram) finds its application as a sweetener in low-calorie foods. The present study was conducted to develop low-calorie yoghurt by adding lactic acid bacteria (LAB) having significant mannitol production potential. Leuconostoc pseudomesenteroides IMAU:11666 was incorporated to standard yoghurt culture as adjunct culture. As mannitol is a food-grade sweetener with Food and Drug Administration (FDA) endorsement, the newly identified LAB strain can be used to develop low-calorie dairy products with beneficial effects. Side effects of other artificial sweeteners can also be reduced. Significantly high (p≤0.05) mannitol content was observed in functional yoghurt samples T1 (12.27 ± 0.18 g/l) and T2 (14.13 ± 0.30 g/l) with Leuconostoc pseudomesenteroides when compared to control samples. The calorific value obtained for yoghurt samples viz., C1, C2, T1, and T2 (86, 95, 98, and 92 kcal/100g, respectively) was less than control yoghurt C (99 kcal/100 gm). Microbial and chemical quality parameters of the functional yoghurt were in the safe and acceptable zone. On sensory evaluation of yoghurt samples, significantly higher overall and flavor scores were observed for sample T2 with Leuconostoc pseudomesenteroides.
Highlights
IntroductionGovernments worldwide have been issuing science-based dietary advice for more than a century, regularly changing their recommendations to avoid nutritional shortages, reduce the risk of chronic illness, and enhance human health.[1]
The calorific values were estimated at Confederation for Ayurvedic Renaissance Keralam Ltd (CARE, Keralam) laboratory, Thrissur, Kerala, using formula method
Estimation of mannitol content and calorific value in functional yoghurt Estimation of mannitol content in functional yoghurt samples, colorimetric assay with slight modifications was performed as per the method suggested by Sanchez.[16]
Summary
Governments worldwide have been issuing science-based dietary advice for more than a century, regularly changing their recommendations to avoid nutritional shortages, reduce the risk of chronic illness, and enhance human health.[1]. Despite these efforts, worldwide malnutrition and non-communicable disease (NCD) trends continue to rise. The interplay of multiple ingredients and processing aspects produces varying outcomes in association studies examining the volume and type of dairy foods with type 2 diabetes risk.[5]. This is where the importance of low-calorie dairy food formulation and development comes into play.[3]
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