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

Manju Tiwari; Dinesh Chandra Rai; Dev Bukhsh Singh; Dipti Rai

doi:doi:10.11648/j.wjfst.20210504.16

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

Manju Tiwari, Dinesh Chandra Rai, Dev Bukhsh Singh, Dipti Rai

Published in World Journal of Food Science and Technology (Volume 5, Issue 4)

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), 2024. Published by Science Publishing Group

Keywords

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

References

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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
PY  - 2021
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

Manju Tiwari

Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi, India
Dinesh Chandra Rai

Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi, India
Dev Bukhsh Singh

Department of Biotechnology, Siddharth University, Siddharth Nagar, India
Dipti Rai

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

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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

Copy | Download

@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
PY  - 2021
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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