Journal of Food Processing and Preservation

Volume 46, Issue 12 e17214

ORIGINAL ARTICLE

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

Nitin Kumar,

Nitin Kumar

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

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Jatindra K. Sahu,

Corresponding Author

Jatindra K. Sahu

[email protected]

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

Correspondence

Jatindra K. Sahu, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.

Email: [email protected]

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Ankur Kumar,

Ankur Kumar

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

Central Instrumentation Lab, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

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Satyanarayan Naik,

Satyanarayan Naik

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

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Nitin Kumar,

Nitin Kumar

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

Search for more papers by this author

Jatindra K. Sahu,

Corresponding Author

Jatindra K. Sahu

[email protected]

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

Correspondence

Jatindra K. Sahu, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.

Email: [email protected]

Search for more papers by this author

Ankur Kumar,

Ankur Kumar

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

Central Instrumentation Lab, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

Search for more papers by this author

Satyanarayan Naik,

Satyanarayan Naik

Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

Search for more papers by this author

First published: 24 September 2022

https://doi.org/10.1111/jfpp.17214

Citations: 1

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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 temperature on yoghurt preparation and subsequent changes in its properties.

Novelty impact statement

Giloy stem extract (GSE) enriched functional yoghurt was developed having high antioxidant activities.
Ultrasound assisted GSE improved the texture and overall desirability of functional yoghurt.
Derived the optimum conditions which might be replicated and scaled up for pilot scale production.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Open Research

DATA AVAILABILITY STATEMENT

Data shall be made available upon reasonable request. Moreover, maximum possible data is already provided in terms of Table and Figures.

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

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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