Numerical optimization approach for the development of Giloy stem ( Tinospora cordifolia ) extract based functional yoghurt

Abstract

Functional yoghurt is a prominent fermented milk product. It is popular among all age groups and has considerable significance due to the presence of active nutrients to fulfill the human dietary needs. Tinospora cordifolia (giloy) is extensively discussed during the recent pandemic owing to its high antioxidant, anti-inflammatory and strong immunity boosting properties. This investigation has been aimed to optimize functional yoghurt impregnated with ultrasound assisted giloy stem extract. Central composite rotatable design (CCRD) was used for experimental design of process parameters (giloy stem extract, total soluble solid and incubation temperature). Functional yoghurt formulation was optimized based on different (whiteness index, overall acceptability, pH, syneresis, firmness, DPPH scavenging activity and complex viscosity) responses. The results revealed that giloy stem extract and total soluble solid exhibited maximum effects on all the responses. Numerical optimization revealed the optimum combination of giloy stem extract, total soluble solid and incubation temperature as 0.08%, 9.1%, and 45°C, respectively. At this optimum condition, the whiteness index, overall acceptability (OA), pH, syneresis, firmness, DPPH scavenging activity and complex viscosity values of optimized functional yoghurt were 84.513, 8.567, 4.193, 47.268%, 281.19 N, 56.78%, and 76.89 cP, respectively. This study established the effect of giloy extract addition, total soluble solids and incubation time on yoghurt preparation and subsequent changes in its properties.