Development of Low-calorie Functional Yoghurt by Incorporating Mannitol Producing Lactic Acid Bacteria (Leuconostoc pseudomesenteroides) in the Standard Yoghurt Culture

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 sweetener in foods. The present study was conducted develop yoghurt by adding lactic acid bacteria (LAB) having significant production potential. Leuconostoc pseudomesenteroides IMAU:11666 incorporated standard culture adjunct culture. food-grade with Food and Drug Administration (FDA) endorsement, newly identified LAB strain can be used dairy products beneficial effects. Side effects artificial also reduced. Significantly high (p≤0.05) content observed functional samples T1 (12.27 ± 0.18 g/l) T2 (14.13 0.30 when compared control samples. obtained viz., C1, C2, T1, (86, 95, 98, 92 kcal/100g, respectively) less than C (99 kcal/100 gm). Microbial chemical quality parameters were safe acceptable zone. On sensory evaluation samples, significantly higher overall flavor scores sample pseudomesenteroides.