Development of Healthier Dessert Alternative: A Low-fat and Low-sugar Strained Yoghurt

Background: Strained yoghurt, as a very delicious Indian dessert is traditionally made with full-fat yogurt, sugar and flavouring compounds. Packed with probiotic bacteria, calcium and protein, this fermented dairy treat offers numerous health benefits. Because of its high fat and high sugar content, it is refused by health-conscious individuals and the people with hypercholesterolemia and diabetes. In present research work, efforts were carried out to reduce the fat and sugar content in the strained yoghurt by substituting skim milk with double toned milk and sugar with stevia. Methods: In present study, attempts were made to develop low-fat and low-sugar strained yoghurt with low-fat chakka, stevia and different levels of pink guava pulp (0-20%). Nutritional sensorial qualities of the developed yoghurt were assessed to confirm the formulation. Shelf-life study was conducted to assess its stability during storage under refrigerated condition. Result: Sensory scores for taste, flavour, texture and overall acceptability of sample with stevia and 10% pulp were most encouraging after control. The reduced levels of non-reducing sugar and total sugar underline the acceptability of strained yoghurt containing stevia and pink guava pulp as low sugar product. The lower fat content in strained yoghurt samples is comparable with the range of FSSAI standards (3-4%) to label as a low-fat product that rightly justifies the use of ingredient formulation to make low-fat strained yoghurt. Low-fat and low-sugar strained yoghurt stored at 4±1oC in PP containers exhibited higher shelf-life (18 days) against PET containers (12 days).