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Optimization of seabuckthorn fruit yogurt formulation using response surface methodology.

Meenakshisundaram Selvamuthukumaran¹, Farhath Khanum¹

¹Biochemistry & Nutrition Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570 011 Karnataka India.

Journal of Food Science and Technology

|February 20, 2015

Summary

Optimizing seabuckthorn fruit yogurt formulation using response surface methodology yielded ideal levels of Streptococcus thermophilus and Lactobacillus bulgaricus. The recommended blend enhances overall quality and nutritional content.

Keywords:

Lactobacillus bulgaricus Response surface methodology Seabuckthorn Streptococcus thermophilus Viscosity Yogurt

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Area of Science:

Food Science and Technology
Dairy Science
Nutritional Science

Background:

Seabuckthorn fruit offers significant nutritional and antioxidant benefits.
Yogurt is a popular dairy product with potential for functional enrichment.
Optimizing dairy product formulations is crucial for quality and consumer acceptance.

Purpose of the Study:

To optimize the formulation of seabuckthorn fruit yogurt using response surface methodology.
To determine the optimal proportions of seabuckthorn fruit syrup and skimmed milk powder.
To evaluate the impact of formulation on microbial counts, sensory attributes, and physicochemical properties.

Main Methods:

Response surface methodology (RSM) was employed for optimization.
Independent variables included seabuckthorn fruit syrup and skimmed milk powder proportions.
Responses measured were Streptococcus thermophilus and Lactobacillus bulgaricus counts, taste, and viscosity.

Main Results:

Seabuckthorn fruit syrup and skimmed milk powder significantly influenced all measured responses.
Optimal formulation conditions were determined as 15% fruit syrup and 12.5% skimmed milk powder.
The optimized seabuckthorn yogurt exhibited enhanced levels of fat, protein, carbohydrates, and antioxidants.

Conclusions:

The developed RSM model accurately predicted the quality attributes of seabuckthorn fruit yogurt.
The recommended formulation yields an acceptable and high-quality seabuckthorn fruit yogurt.
The resultant product demonstrates superior nutritional and antioxidant profiles compared to commercial yogurt.