“The present disclosure is directed towards retail, branded and foodservice yogurt as a prepared food for direct consumption, or as an ingredient in a food product, and to broaden the consumption of yogurt products to the growing lactose intolerant, healthy focused, consumer base.”
One production method outlined involves dispersing pre-gelatinized green banana flour (ie. milled unripe banana powder) in water, followed by an optional step of adding enzymes to convert the starch portion of the green banana to sugars, followed by a step of heating the mixture sufficiently to stop the enzyme activity, followed by a step of adding tricalcium phosphate and a yogurt culture to the mixture to lower the pH, followed by a cooling step.
Additional ingredients could then be added such as soy, almond, buckwheat, flax, oat, potato, amaranth, barley, wheat, rice, banana puree or banana flour to increase the amount of resistant starch in the final product, said IAG, while further ingredients could then be added such as fats, sugars, fruits, flavors or proteins.
Read the full application, ‘Yogurt product from high starch fruits,’ HERE.
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