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

Abstract

Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango <i>Dahi</i>. 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.