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

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dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.contributor.authorTosif, Mansuri M.
dc.contributor.authorBains, Aarti
dc.contributor.authorGoksen, Gulden
dc.contributor.authorRehman, Mohd Ziaur
dc.contributor.authorAli, Nemat
dc.contributor.authorKarabulut, Gulsah
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:15Z
dc.date.available2025-03-17T12:27:15Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThis 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 skimmedmilk 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.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R1038]; Central Instrument Facility, Lovely Professional University; Sakarya University, Sakarya, Turkey
dc.description.sponsorshipAuthors greatfully acknowledge the support of Central Instrument Facility, Lovely Professional University and Sakarya University, Sakarya, Turkey. Also, authors acknowledge & extend their appreciation to the Researchers Supporting Project Number (RSPD2024R1038), King Saud University, Riyadh, Saudi Arabia for supporting this study.
dc.identifier.doi10.1016/j.fochx.2024.101920
dc.identifier.issn2590-1575
dc.identifier.pmid39553235
dc.identifier.scopus2-s2.0-85207779894
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101920
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2161
dc.identifier.volume24
dc.identifier.wosWOS:001349577800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectPolysaccharide
dc.subjectMucilage
dc.subjectNanotechnology
dc.subjectYogurt
dc.subjectFat-replacer
dc.titleA 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
dc.typeArticle

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