Effect of Resistant Starch Red Lentils on the Rheological Properties of Low-Fat Yogurt

Introduction. Low-fat yogurt is often characterized by reduced textural and rheological properties due to the removal of fat. Resistant starch derived from red lentils is a multifunctional ingredient capable of improving the structure and stability of dairy products, while also providing additional health benefits owing to its prebiotic properties.

Objective. To evaluate the effect of adding resistant starch RS3 isolated from red lentils on the rheological, textural, and syneretic properties of fat-free yogurt and to determine its optimal concentration for improving product quality.

Materials and Methods. Samples of  low-fat yogurt were prepared with the addition of resistant starch at concentrations of 0.5–2.0 %. Rheological parameters (viscosity, syneresis index, and water-holding capacity) were determined using a rheometer. Syneretic stability was assessed by evaluating cohesive stability and resistance to water separation. The volume of separated whey was measured after a specified storage period at a constant temperature, and the percentage of separation was calculated.

Results. The addition of resistant starch RS3 resulted in pronounced concentration-dependent changes in yogurt properties. The data showed that RS3 incorporation enhanced the water-holding capacity of yogurt and reduced whey separation. The optimal effect on viscosity and sensory-related properties was observed at RS3 concentrations of 1–1.5 %, whereas the addition of 2 % provided the highest water-holding capacity but could be accompanied by a reduction in viscosity. Furthermore, RS3 supplementation influenced textural parameters (hardness and cohesiveness), bringing the consistency characteristics closer to those of yogurts with higher fat content.

Conclusions. Resistant starch RS3 obtained from red lentils demonstrates high applied potential as a functional ingredient for improving the properties of fat-free yogurt. Its use contributes to increased viscosity, strengthening of the gel structure, and enhanced resistance to syneresis. This component may be considered promising for the development of functional low-fat dairy products; however, optimization of its concentration is necessary to avoid possible adverse effects on organoleptic characteristics.

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