Search

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. [ABSTRACT FROM AUTHOR]

The present study was to characterize the lipid profile of five black soybean (BS) produced in Indo‐Himalayan regions. Among seven fatty acids (FAs), methyl linoleate and cis‐9‐oleic acid methyl ester were maximum. Unsaturated/saturated fatty acid ratio was highest (6.10%) in BSALB (big spherical shape seed). Unsaponifiable matters and tocopherols were also higher (3.09% and 1305 μg/kg, respectively) in BSALB, while β‐carotene was improved in BSALS (small oval‐shaped seed). Flavor analysis reported 46 compounds in the oil, which were maximum in BSALS. There was significant difference (p < 0.02) in the flavor components. Crop cycle temperature is inversely correlated with major lipid constituents. The results suggest that the BS seeds produced comparatively in high‐altitude regions retain the maximum lipid antioxidants and flavor compounds. Presence of these phytoconstituents may be explored to utilize black soybean in flavor and nutraceutical industries to boost the application of this underutilized crop. [ABSTRACT FROM AUTHOR]