Dr.Sadhna Mishra
Banaras Hindu University,India
Title: Process Optimization for Herbal Yogurt preparation incorporated with encapsulated Caesalpinia bonducella seed extract
Biography
Biography: Dr.Sadhna Mishra
Abstract
The present study was conducted to optimize the process for the preparation of herbal yogurt incorporated with encapsulated and non-encapsulated Caesalpinia bonducella seeds extract. Yogurt is considered a highly valuable food product which is produced by the symbiotic association between the culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The process of ultrasonication was used for extraction followed by encapsulation using a spray drier. Extracts were encapsulated (to enhance their endurance and hydrophilicity) by spray-drying (at optimized 160 ÌŠC inlet and 80 ÌŠC outlet temperatures), using an optimized 1:2 ratio of sodium alginate cross linked with inulin as wall material (coating material). The optimized aqueous encapsulated and non-encapsulated extract were used for incorporation into yogurt and then optimization of yogurt based on antioxidant activity, total phenolic contents, sensory and texture analysis. The sample of herbal yogurt with 3% fat and 2% aqueous extract had highest values of % DPPH inhibition (88.82%), ABTS inhibition activity (93.23%), SOSA (85.54%) and TPC (25.77 mg GA eq./g) among other variants. Employment of encapsulated C. bonducella seed extract in yogurts enhanced their textural characteristics. Sensorial evaluation of yogurts with encapsulated extract had an enhanced body, appearance, and smoother texture than yogurts with non-encapsulated extract. Although the antioxidant activity and phenolic contents of yogurt containing non encapsulated extract are higher the sensorial evaluations of the 3% fat yogurt with 2% encapsulated extract was best among all. The total polyphenolic contents increased proportionally with increasing levels of encapsulated as well as non-encapsulated extract.