ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Lejaniya Abdul Kalam Saleena1, Deepak Chandran2 , Geetha Rayirath3, Arjun Shanavas4, Sureshkumar Rajalingam5, Marthandan Vishvanathan6, Khan Sharun7 and Kuldeep Dhama8
1Department of Food Science and Nutrition, UCSI University, Faculty of Applied Sciences, 1, UCSI Heights, Jalun Pancak Menara Gading, Taman Connaught, 56000 Cheras, Willayah Persekutuan Kuala Lampur, Malaysia.
2Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore – 642 109, Tamil Nadu, India.
3Department of Dairy Science, College of Veterinary & Animal Sciences, Kerala Veterinary & Animal Sciences University, Mannuthy, Thrissur – 680 651, Kerala, India.
4Division of Medicine, ICAR-Indian Veterinary Research Institute, Bareilly – 243122, Uttar Pradesh, India.
5Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore – 642 109, Tamil Nadu, India.
6Department of Seed Science and Technology, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore – 642109, Tamil Nadu, India.
7Division of Surgery, ICAR-Indian Veterinary Research Institute, Bareilly – 243 122, Uttar Pradesh, India.
8Division of Pathology, ICAR-Indian Veterinary Research Institute, Bareilly – 243 122, Uttar Pradesh, India.
J Pure Appl Microbiol. 2022;16(1):729-736 | Article Number: 7614
https://doi.org/10.22207/JPAM.16.1.78 | © The Author(s). 2022
Received: 13/02/2022 | Accepted: 27/02/2022 | Published online: 01/03/2022
Issue online: March 2022
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.

Keywords

Mannitol, Leuconostoc pseudomesenteroides, Yoghurt, Calorific value, Microbial quality, Sensory quality

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