Post by Geetanjali Pathania

Who says low-fat can’t taste rich? Our new study proves that science can make healthier curd just as creamy! “Functional application of ultrasonicated corn starch in quality improvement of low-fat curd (Indian yogurt)” This study examines how ultrasonication, a clean and efficient physical modification technique, improves the functional properties of corn starch, allowing it to be used as a natural fat replacer in curd production. The results demonstrate significant enhancements in texture, stability, and sensory quality, making it a promising approach for developing low-fat dairy products without sacrificing taste or mouthfeel. This work reflects my ongoing interest in starch modification, food functionality, and sustainable processing innovations. I’m deeply thankful to my mentors Dr. Gurkirat Kaur, Dr. Pooja Nikhanj and Dr. Arashdeep Randhawa. Happy reading!📑 🔗 Read the full paper here: https://lnkd.in/gkhm5ZJz #FoodScience #Research #Ultrasonication #StarchTechnology #LowFatDairy #Innovation #Sustainability #Publication