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Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology

Received: 8 September 2021     Accepted: 11 November 2021     Published: 27 November 2021
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Abstract

Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango Dahi. The quadratic model was fitted to antioxidant activity, firmness (g), cohesiveness (gs), whey separation (%), and probiotic viable count (CFU/g) of runs as the responses. Analysis of variance revealed that the models were well adjusted to predict the experimental data. Determination coefficients (R2) were higher than 90% which showed that the developed models were well fitted to the experimental data. The optimized product constitutes flaxseed powder (2.65%), mango pulp (5.28%), and synbiotic microcapsules (4.16%). The desirability of the model was found to be 0.80. The current study would be helpful to food industries for the development of disease-specific health-beneficial dairy foods by incorporating flaxseed and synbiotic capsules at an optimized level. Future research may stress on limitations of research for scaling-up processes at the industry level. The incorporation of flaxseed, mango pulp, and microencapsulated probiotic bacteria has not been incorporated together previously to develop a health-beneficial functional dairy product. The developed product may be a good option as a refreshing dairy product with enhanced health-promoting functional properties as well as improved product characteristics.

Published in World Journal of Food Science and Technology (Volume 5, Issue 4)
DOI 10.11648/j.wjfst.20210504.16
Page(s) 96-105
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Dahi (Yoghurt), Flaxseed, Synbiotic, Antioxidant Activity, Optimization, Mango Pulp, Response Surface Methodology

References
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Cite This Article
  • APA Style

    Manju Tiwari, Dinesh Chandra Rai, Dev Bukhsh Singh, Dipti Rai. (2021). Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology. World Journal of Food Science and Technology, 5(4), 96-105. https://doi.org/10.11648/j.wjfst.20210504.16

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    ACS Style

    Manju Tiwari; Dinesh Chandra Rai; Dev Bukhsh Singh; Dipti Rai. Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology. World J. Food Sci. Technol. 2021, 5(4), 96-105. doi: 10.11648/j.wjfst.20210504.16

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    AMA Style

    Manju Tiwari, Dinesh Chandra Rai, Dev Bukhsh Singh, Dipti Rai. Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology. World J Food Sci Technol. 2021;5(4):96-105. doi: 10.11648/j.wjfst.20210504.16

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  • @article{10.11648/j.wjfst.20210504.16,
      author = {Manju Tiwari and Dinesh Chandra Rai and Dev Bukhsh Singh and Dipti Rai},
      title = {Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology},
      journal = {World Journal of Food Science and Technology},
      volume = {5},
      number = {4},
      pages = {96-105},
      doi = {10.11648/j.wjfst.20210504.16},
      url = {https://doi.org/10.11648/j.wjfst.20210504.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.16},
      abstract = {Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango Dahi. The quadratic model was fitted to antioxidant activity, firmness (g), cohesiveness (gs), whey separation (%), and probiotic viable count (CFU/g) of runs as the responses. Analysis of variance revealed that the models were well adjusted to predict the experimental data. Determination coefficients (R2) were higher than 90% which showed that the developed models were well fitted to the experimental data. The optimized product constitutes flaxseed powder (2.65%), mango pulp (5.28%), and synbiotic microcapsules (4.16%). The desirability of the model was found to be 0.80. The current study would be helpful to food industries for the development of disease-specific health-beneficial dairy foods by incorporating flaxseed and synbiotic capsules at an optimized level. Future research may stress on limitations of research for scaling-up processes at the industry level. The incorporation of flaxseed, mango pulp, and microencapsulated probiotic bacteria has not been incorporated together previously to develop a health-beneficial functional dairy product. The developed product may be a good option as a refreshing dairy product with enhanced health-promoting functional properties as well as improved product characteristics.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology
    AU  - Manju Tiwari
    AU  - Dinesh Chandra Rai
    AU  - Dev Bukhsh Singh
    AU  - Dipti Rai
    Y1  - 2021/11/27
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    N1  - https://doi.org/10.11648/j.wjfst.20210504.16
    DO  - 10.11648/j.wjfst.20210504.16
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 96
    EP  - 105
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20210504.16
    AB  - Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango Dahi. The quadratic model was fitted to antioxidant activity, firmness (g), cohesiveness (gs), whey separation (%), and probiotic viable count (CFU/g) of runs as the responses. Analysis of variance revealed that the models were well adjusted to predict the experimental data. Determination coefficients (R2) were higher than 90% which showed that the developed models were well fitted to the experimental data. The optimized product constitutes flaxseed powder (2.65%), mango pulp (5.28%), and synbiotic microcapsules (4.16%). The desirability of the model was found to be 0.80. The current study would be helpful to food industries for the development of disease-specific health-beneficial dairy foods by incorporating flaxseed and synbiotic capsules at an optimized level. Future research may stress on limitations of research for scaling-up processes at the industry level. The incorporation of flaxseed, mango pulp, and microencapsulated probiotic bacteria has not been incorporated together previously to develop a health-beneficial functional dairy product. The developed product may be a good option as a refreshing dairy product with enhanced health-promoting functional properties as well as improved product characteristics.
    VL  - 5
    IS  - 4
    ER  - 

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Author Information
  • Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi, India

  • Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi, India

  • Department of Biotechnology, Siddharth University, Siddharth Nagar, India

  • Department of Food Technology, Chhatrapati Shahu Ji Maharaj University, Kanpur, India

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