Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced ‐fat yoghurt

The current study evaluated the impact of octenyl succinic anhydride (OSA)‐esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced‐fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel–Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA‐esterified pearl millet starch functions as a fat replacer in reduced‐fat yoghurt.

Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Monika Sharma, Deep N Yadav, Ashish K Singh, R K Vishwakarma, Latha Sabikhi Tags: Original Research Source Type: research