IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 2 2025
DOI: 10.56201/rjfsqc.vol.11.no2.2025.pg12.36

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Optimization of Ingredients for the Production of Probiotic Yoghurt from Blends of Tigernut Milk, Coconut Milk and Flaxseed Powder Using Response Surface Methodology

Ajogun, Obiageli Chinedu, Okwechime, Uzodinma Justice

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Abstract

Parameters influencing the quality of yoghurt were optimized using response surface methodology and analysis of variance statistical techniques to analyze the experimental results in order to reach an optimal formulation were used. Volume of tiger nut milk, coconut milk and flaxseed powder are the factors monitored while the pH, titratable acidity (TTA), total soluble solids (TSS), viscosity and syneresis are the expected responses. Milk extracted from these plants sources were pasteurized and inoculated with two strains of commercial starter cultures (1% w/v): Lactobacillus bulgaricus and Streptococcus thermophiles and incubated at 43 °C for 12 h. Commercial yoghurt made from cow milk was used as control. Effect of optimization on the physicochemical properties, proximate composition and sensory characteristics of the yoghurt produced were studied. Results showed that the pH decreased significant (P<0.05 % lactic acid) as total titratible acidity increased. All the factors were considered significant by ANOVA. The R2 of all response variables was more than 0.70 indicating that a high proportion of variability was explained by the model. Optimum level of ingredients generated from the models was; Tigernut milk (62.9%), coconut milk (34.1%) and flaxseed (3.0%) at 65% desirability which yielded yoghurt of pH (3.96), viscosity (0.73 Pa.s), total titritable acidity (3.29%), total soluble solids (6.87%) and Syneresis (6.95%). The proximate analysis and sensory characteristics of yoghurt formulated were in line with standards for yoghurts. The model is appropriate to explain the results and the experimental values fit with the predicted ones and are within the norms. Tigernut milk, coconut milk and flaxseed powder can be blended and utilized as components in yoghurt production.

keywords:

Optimization, Tigernut, coconut, flaxseed, probiotic Yoghurt

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