Optimization of Ingredients for the Production of Probiotic Yoghurt from Blends of Tigernut Milk, Coconut Milk and Flaxseed Powder Using Response Surface Methodology
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
References
Abdelmoneim H. and Sherif A. M, (2016). Rheological Properties of Yoghurt Manufactured by Using Different Types of Hydrocolloids, Australian Journal of Nutrition and Food Sciences. 4(2): 1082–1088. Abdullah, Z., Taip, F.S., Kamal, S.M.M. and Rahman, R.Z.A. (2020). The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk. Journal of Food Science and Technology, 58 (8), 3174–3182 Adeyemi Ayotunde Adeyanju, Johnson A. Adejuyitan, Oluwabukola Ogunsimiro, Olalekan J. Adebowale, Bolanle Akinsanola (2022) Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt Ajibade, D., Olusegun, F. and James, O. (2015). An Evaluation of the Nutritional Qualities of Yoghurt Prepared from Different Plant Milk Sources. African Journal of Agriculture and Food Security, 3, 142-144. Ajogun, C. O., Achinewhu, S. C., Kiin-Kabari D. B., Akusu O.M. (2023) Physicochemical Characteristics and Sensory Properties of Coconut Milk Based Yoghurt Research Journal of Food Science and Quality Control pg 92.104 Ajogun, C. O., Achinewhu, S. C., Kiin-Kabari D. B., Akusu O.M. (2020) Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil Asian Food Science Journal Association of Official Analytical Chemist (AOAC) (2016). Official Method of Analysis. Kluwer Academic Press, New York (20th Edition). Ayar, A. ? S?çramaz, H. ? Çetin, ?, (2016). The effect of bovine colostrum on the lactic flora of yogurt and kefir JSM Biotechnology. Biomedical Engneering.; 3:1062-1067 Azari-Anpar, M.H. ? Payeinmahali, H. ? Daraei Garmakhany, A, (2017). Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel Journal Food Process. Preservatives.; 41, e13209 Barkallah, M.; Dammak, M.; Louati, I.; Hentati, F.; Hadrich, B.; Mechichi, T.; Ayadi, M.A.; Fendrid, I.; Attia, H.; Abdelkafia, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT - Food Science and Technology (England). 84:323-330 Brixi G. Innovative Optimization of Ready to Use Food for the Treatment of Acute Malnutrition. Matern Child Nutr. 2018;14(4):e12599. doi:10.1111/mcn.12599 Crittenden, R.G., Martinez, N.R. and Playne, M.J. (2003). Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria. International Journal of Food Microbiology, 80(3): 217-222. Dairy Council of California. 2015. Yogurt Nutrition. Dairy Council of California De S, Sena S, Bhowmik I, Maity S, Bhowmik S, (2016). Isolation, Characterisation and Identification of Lactobacilli spp. And Study of Its Pharmacological Activity In Vitro. Int J Recent Sci Res.; 7(11):14296-14298 East African Community (2018). East African Standards (EAS). Draft East African Standard DEAS 33: 2018. Yoghurt — Specification. Arusha Tanzania Edem, V.E, & Elijah, A. (2016). Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology. International Journal of Nutrition and Food Sciences, 5 (6): 384–394 Ezeonu, C.S., Tatah, V.S., Nwokwu, C.D. and Jackson, S.M. (2016). Quantification of physicochemical components in yoghurts from coconut, tiger nut and fresh cow milk, Advanced Biotechnology and Microbiology, 1(5): 1-8. AIBM.MS.ID.555573 Fadela C, Abderrahim C, Ahmed B, (2009). Sensorial and physico-chemical characteristics of yoghurt manufactured with ewe’s and skim milk. World Journal of Dairy Food Science. 4: 136-140 Falade, K. O., Ogundele, O. M., Ogunshe, A. O., Fayemi, O. E. & Ocloo, F. C. (2015). Physico- chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal Food Science. Technology, 52: 5858–5865. Güler-Akin MB, Akin MS, (2007). Effect of cysteine and different incubation temperatures on the microflora, chemical composition, and sensory characteristics of bio-yogurt made from goat’s milk. Food Chem. 100: 788-793 Guven, M. ? Yasar, K. ? Karaca, O.B, (2005). The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture International Journal of Dairy Technoogyl. 2005; 58:180-184 Halligudi N. Pharmacological properties of Flax seeds:A Review. Hygeia: J Drugs Med. 2012;2(3). Hernández-Rodríguez, L. ? Lobato-Calleros, C. ? Ramirez-Santiago, C, (2017). Microstructure and rheology of yogurt added with protein-L plantarum-polysaccharide coacervate and stevia in substitution of milk-fat and sucrose Rev. Mex. Ing. Quim. 2017; 16:77-89 Heydari, S.; Amiri?Rigi, A.; Ehsani, M.R.; Mohammadifar, M.A.; Khorshidian, N.; Koushki, M.R.; Mortazavian, A.M. (2018). Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. International Journal of Dairy Technology (England). 71(S1):175-184. Izadi, Z., Nasirpour, A., Garoosi, G. A. and Tamjidi, F. (2014). Rheological and physical properties of yogurt enriched with phytosterol during storage. Journal of Food Science and Technology, 52 (8): 5341–5346. Ibrahim, A.H. ? Khalifa, S.A., (2015).The effects of various stabilizers on physiochemical properties of camel’s milk yoghurt American Journal of Science. 2015; 11:15-24 Kundu P, Dhankhar J, Sharma A, (2018). Development of non-dairy milk alternative using soymilk and almond milk. Curr Res Nutr Food Sci. 6(1):203-210. Li, S., Tang, S., He, Q., Hu, J., & Zheng, J. (2019). Changes in proteolysis in fermented milk produced by Streptococcus thermophilus in co-culture with Lactobacillus plantarum or Bifidobacterium animalis subs. lactis during refrigerated storage.Molecules, 24(20). Lima CJ, Coelho L, Contiero J, (2010). The use of response surface methodology in optimization of lactic acid production: Focus on medium supplementation, temperature, and pH control. Food Technology and Biotechnogy. 48: 175-181 Marzlan, A.A.; Muhialdin, B.J.; Abedin, N.H.Z.; Mohammed, N.K.; Abadl, M.M.T.; Roby, B.H.M.; Hussin, A.S.M, (2020) Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) RM Smith) inflorescence essential oil. Ind. Crops Prod. 154, 112581 Morales C, Montes A, de Gante A, (2007). Effect of the partial substitution of sucrose by neotame on the sensory and consistency characteristics of plain yogurt. Rev. Mex. Ing. Quim. 6: 203-209 Moreno-Montono, M., Navarro-Alarcon, M., Bergillos Meca, T., Gimenez-Martinez, R., Sanchez Hernandez, S. and Olalla-Herrera, M. (2018). Physicochemical, Nutritional, and organoleptic characterization of a skimmed goat milk fermented with the probiotic strain Lactobacillus plantarum C4. Nutrients, 10(5), 633-649 Nwabueze, T. U, & Iwe, M. O. (2010). Residence Time Distribution (RTD) in a Single Screw Extrusion of African Breadfruit Mixtures. Food and Bioprocess Technology, 3 (1): 135– 145 Obadina A. O, (2013.). Effect of Natural Fermentation on The Chemical and Nutritional Composition of Fermented Soymilk Nono. Nigerian Food Journal., 31(2):. 91–97. Obi T, Henshaw F, Atanda O, (2010). Quality evaluation of plain-stirred probiotic yoghurt produced from skim and whole milk powder during refrigerated storage. Electron. Journal of Environmental Agriculture. Food Chemistry. 9: 1203-1213 Obinna-Echem, P., C., Happiness, I. W. & Okwagwung, A. D. (2020). "Functional properties of tigernut and cowpea flour blends." European Journal of Agriculture and Food Sciences, 2(6). Olugbuyiro, J.A.O. and Oseh, J.E. (2011). Physico chemical and sensory evaluation of market yoghurt in Nigeria. Pakistan Journal of Nutrition, 10
