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 (R<sup>2</sup>) 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.
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