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

Abstract

Fermented milk products (FMPs) are highly popular among the consumer due to their improved sensory attributes (flavor and taste), nutritive value, and numerous health-promoting benefits over milk (El-Abbadi et al., 2014). Demand of FMPs containing sound bio functional properties and health promoting benefits has increased substantially in recent years (Grasso et al., 2020). Both popularity and consumption of yoghurt is maximum among different FMPs and is recognized as "sattvic food" in Ayuerveda. Yoghurt is produced by the fermentation of milk with selected starter cultures viz., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Yoghurt has been claimed

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

“…Syneresis is an important undesired defect observed in starch-containing foods such as desserts due to retrogradation. The method described by Kumar et al (2022) was used with slight modification. Pudding samples (5 g) at 4°C were transferred into a 15 ml centrifuge tube and centrifuged at 4000 rpm (Elektro-Mag M 815, Turkey) for 15 min.…”